Chilli and Lime Tabbouleh with King Prawns

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- 750 grams bulgar wheat
- 300 grams large red onion, finely diced
- 4 tbsp Premium Parsley
- 20 grams Chopped Chilli in Oil
- Juice of 5 limes
- 30 ml olive oil
- 50 grams unsalted butter
- 20 grams
- 500 grams raw tiger prawns
- Sea Salt , to taste
- Black Peppercorns , freshly ground - to taste


Cook the bulgar wheat and leave to cool. Stir in the onion, the Schwartz for Chef Premium parsley and Chopped Chilli in Oil, lime juice and olive oil. Season and chill until required.

Pan fry the prawns in butter and oil with a spoonful of Schwartz for Chef Chopped Garlic in Oil.

Serve with the tabbouleh.

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