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Grilled Prawns with Roasted Gooseberry Salsa

Believe it or not, prawns and gooseberries are made for each other. Try them together in this super simple BBQ recipe.

Prep Time

    •    Prep and time: 45 minutes
    •    Yield: Serves 6


    •    a few pinches dried chilli flakes
    •    36 whole-shell-on large raw prawns

For salsa:

    •    1 small onion
    •    1 lime, juiced
    •    2 cloves garlic
    •    3 tsps caster sugar
    •    450g green gooseberries
    •    a large handful of leaves coriander, chopped
    •    2 green chillies, 1 left whole, 1 finely chopped


  1. Prepare the BBQ for direct cooking by spreading the coals in an even layer. Heat the oven to 200C/fan 180C/gas 6.
  2. Put the gooseberries in a roasting dish and cook in the oven for 20 minutes, until collapsed and charred in places. Put in a blender or food processor with all the salsa ingredients  except the sugar and the finely chopped green chilli, and blend. Add a large pinch of seasoning, then add a tsp of sugar at a time until the salsa is pleasantly sweet and sour. Add the finely chopped chilli, and stir.
  3. Toss the prawns with some seasoning and the chilli flakes, and cook on the BBQ for 1 minute on each side, or until pink. (Alternatively, heat a large frying pan or griddle pan over a high heat. Drizzle the prawns with a little oil then fry or griddle, in batches, for 1 minute on each side until charred and pink.) Serve immediately with the salsa.

This great family recipe is thanks to Olive Magazine at


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