OLE OLE! A Spanish touch!

When the sun shines in Australia it is really hot and summer days just get longer and longer.

This recipe is a great idea to accompany your drinks in the sunshine.

Ingredients for the Prawns

  • 20 tiger prawns, peeled and deveined
  • 1 tablespoon chilli flakes
  • 2 chrushed garlic cloves
  • 2 tablespoons olive oil
  • salt to taste

Ingredients for the Smooth Tomato Salsa

  • 1/2 tin of canned tomatoes
  • 1/2 fresh jalapeño, or 6 slices of pickled jalapeño
  • a pinch of sugar
  • 1/2 cup of fresh parsley or coriander
  • 1/4 cup of chopped red onion
  • 1 garlic clove, chopped roughly
  • 1/2 teaspoon ground cumin
  • juice of 1/2 a lime or lemon
  • salt to taste

Method for the Salsa

  • In a blender or food processor combine the tinned tomatoes, red onion, garlic, jalapeños, parsley (coriander), cumin, sugar, salt and lime juice.
  • Pulse until the desired consistency is reached.
  • If you want a chunky salsa just pulse it a few times. If you want a smooth salsa let the blender run for a few more seconds.
  • Refrigerate the salsa until you are ready to serve.


  • Toss the raw tiger prawns with the chrushed garlic, chilli flakes, olive oil and salt.
  • Chargrill until pink.
  • Thread on to small skewers.
  • Serve in shot glasses with the tomato salsa as dipping sauce.


  • Serve the prawn shots with a glass of cold Sherry.
  • If you have not discovered the delights of sherry yet you are definitely missing out. Go and get a bottle!


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