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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
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.

paprika garlic onion cumin pepper prawn olive tomatillo jalapeno Lunch Snacks Starters Outdoor Party New Year's Eve Mexican

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