125 g bulgar wheat
1 medium red onion, finely chopped
30 g flat leaf parsley, chopped
1 medium red chili pepper, deseeded and finely chopped
juice of 3 limes
3 tbsp olive oil
salt and freshly ground black pepper
25 g unsalted butter
1 clove garlic, crushed
200 g pack raw giant tiger prawns
1. Cook the bulgar wheat following the pack instructions.
2. When cool stir in the onion, parsley, chili, lime juice and 2 tbsps of the olive oil. Season to taste and chill in a refrigerator until required.
3. Heat the remaining oil and butter in a frying pan, saute the garlic gently and add the prawns and cook following the pack instructions.
4. Serve the prawns on a tower of the tabbouleh.
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