Mexicali prawns

  • Preparation Time30 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the prawns

1 tbsp paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbspn ground cumin
Salt and freshly ground black pepper
24 prawns, deveined and butterflied
Extra-virgin olive oil, for brushing the prawns

For the tomatillo sauce

500g tomatillos
1 red onion, quartered
1 jalapeno, halved
5 garlic cloves
45ml extra-virgin olive oil
Salt and freshly ground black pepper
1 avocado, pitted, flesh diced
1 lime, juiced, plus lime zest, for garnish
1/2 bunch coriander leaves, plus more chopped, for garnish
1 plum tomato, diced
1) Mix the paprika, garlic, onion, cumin and pepper in a bowl to make a rub. Add the prawns, coat well with the rub and set aside.

2) Preheat the oven to 180C/Gas 4. In a baking dish, toss together the tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper.

3) Roast until tender and caramelized, about 20 minutes. Remove from the pan and cool for about 5 minutes then add to a food processor.

4) Add the avocado, lime juice and coriander and blend until smooth. Season, to taste. Pour into a large bowl and chill.

5) Meanwhile, preheat the griddle to medium-high. Remove the prawns from the bowl and brush with oil. Place on the griddle and cook until opaque.

6) Remove from the heat to a platter and serve with the tomatillo sauce. Garnish with lime zest, diced tomato, and chopped coriander.

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