2 garlic cloves, minced
1 small red chili, finely chopped
A bunch of fresh cilantro (around 30g), roughly chopped
A bunch of fresh parsley (around 30g), roughly chopped
Juice and zest of 1 lime
½ tsp apple cider vinegar
1 tsp honey or maple syrup
Salt & pepper to taste
½ tsp smoked paprika (optional)
100ml extra virgin olive oil plus more for frying
220g fresh tiger prawns
Place the garlic, chili, cilantro, parsley, lime zest & juice into your Cole & Mason pestle & mortar and grind until smooth. Add apple cider vinegar, honey, salt & pepper, smoked paprika (if using) and olive oil and grind again until well combined. Taste the sauce at this stage and adjust the seasoning if required. You will have some sauce leftover – transfer it into a jar and keep refrigerated. You can use it as a salad dressing, pasta sauce or a dip.
Heat 2 tbsp olive oil in a pan over high heat. When the pan is hot, fry the prawns for 3-5 minutes on each side until pink and cooked through. Season with salt & pepper. Transfer cooked prawns into a bowl, add 3-4 tablespoons of chimichurri sauce and mix well to ensure the prawns are well coated in the sauce. Serve immediately.