Page 111 - COMING UNSTUCK by Sara tuck
P. 111
prawn These are such a delicious
summer meal to share with
tacos friends, just crank up the
stereo and break out the beer
and you have a mini-party.
Serves 6 Put the prawns in a sealable plastic bag with the chilli oil,
1 teaspoon olive oil and the smoked paprika. Seal then
900g (2 lb) raw prawns refrigerate for at least 4 hours and up to overnight. Remove
2 tbsp chilli oil husks from corn and cook in boiling water for 5 minutes.
1 tbsp olive oil Drain, brush with remaining 2 teaspoons of olive oil and grill
2 tsp sweet smoked paprika on a hot plate to get lovely grill marks. Leave to cool, then slice
5 cobs corn kernels off cobs with a sharp knife and refrigerate until ready
2 avocados, sliced to use.
Slaw: For the slaw, whisk the oil, juice, zest and sugar in
2 tbsp extra virgin olive oil a large bowl. Season well with sea salt and freshly ground
2 tbsp freshly squeezed lime pepper and toss in chilli and spring onions. Remove hard core
juice from cabbage and finely shred then toss through. Cover and
finely grated zest of 1 lime refrigerate for up to 2 hours before serving.
1 tsp sugar
sea salt & freshly ground pepper Whizz all of the lime mayo ingredients together and refrigerate
1 red chilli, deseeded, finely until serving.
chopped
3 spring onions (scallions), Heat a large frying pan or hot plate over a medium heat and
finely sliced cook the prawns for 1-2 minutes each side until pink and
½ small red cabbage cooked through. I leave the tails on a few of my prawns (just
because I like the look), and remove the rest for ease of serving.
Lime mayo: Heat tacos and serve the prawns on a bed of mayo, slaw,
¾ cup good-quality mayonnaise avocado and corn, and top with coriander. Sprinkle with sea salt
(I use Best Foods) and serve with lime wedges and Sriracha on the side.
¾ cup sour cream
finely grated zest of 1 lime
2 tbsp lime juice
1 tsp caster sugar
½ clove garlic
To serve:
12 soft tacos
1 cup coriander (cilantro)
leaves
3 limes, halved
Sriracha hot sauce
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