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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Preheat grill to medium high heat.To make green chili and parsley sauce, place the jalapeno, anchovy fillet, galic, olive oil and lemon juice in a food processor and process until finely chopped.Season prawns with salt and pepper and olive oil and grill prawns for a couple of minutes per side until golden. Serve with chili parsley sauce and lemon wedges on the side.