PRAWN COCKTAIL TACOS
SERVES 8 (MAKES 24) / PREPARATION 45 MINUTES PLUS RESTING TIME / COOKING 30 MINUTES
The technique of massaging the prawns results in a wonderful silky and crunchy texture, but you can simply steam them if you prefer. The tortilla dough can be made by hand rather than in a mixer if you like, it just takes a little more elbow grease and a wooden spoon. If you don't have the time or inclination to make them yourself, Tio Pablo’s small corn tortillas, Tortillas Chicas, are great – they're available at good supermarkets.
FOR THE TORTILLAS
2 cups flour 1 teaspoon salt ½ teaspoon baking powder 60ml neutral oil such as sunflower 170ml boiling water Combine the flour, salt and baking powder in the bowl of a mixer fitted with a dough hook. Add the oil and water with the mixer running at medium speed and mix for 1 minute, scraping the sides of the bowl if needed.
Decrease the speed to low and continue to mix for 1 minute or until the dough is smooth. Cover with a tea towel and leave to rest for 15 minutes.
Turn out on to a well-floured work surface. Divide into 24 portions. Roll each piece into a ball and flatten.
Heat a frying pan over medium-high heat. Using a rolling pin, roll each dough piece into a rough circle, about 10cm in diameter. When the pan is very hot, cook each tortilla for about 1 minute on each side or until a few brown spots appear and they puff slightly. Serve immediately or reheat, wrapped in foil, in a warm oven for 5 minutes.
FOR THE PRAWN COCKTAIL
½ cup cornflour 1 tablespoon baking soda 800g shelled prawns 2 small cos lettuces, outer leaves and hearts separated ½ cup good-quality mayonnaise 1 teaspoon lemon juice ½ teaspoon Dijon mustard 2 tablespoons good-quality tomato sauce/ketchup 2 teaspoons hot sauce ½ cucumber, deseeded, thinly sliced 1 teaspoon flaky salt 2 teaspoons white wine vinegar lemon wedges and microgreens or watercress to serve In a bowl, mix together the cornflour and baking soda. Add the prawns and rub the cornflour mixture into them, massaging firmly for about 2 minutes. Transfer the prawns to a colander and with the cold tap running on full, massage them under the water for a further 3 minutes. Drain. Bring a saucepan of water to the boil. Line a large steamer with the outer leaves from the cos lettuce. Add the prawns, cover and steam over the boiling water for about 3 minutes or until opaque. You may need to steam the prawns in 2-3 batches depending on your steamer size. Set aside to cool. Refrigerate until needed (up to 2 days).
Put the mayonnaise in a bowl and fold in the lemon juice, mustard, tomato sauce and hot sauce. In a bowl, combine the sliced cucumber, salt and vinegar and mix well. Slice the cos lettuce thinly, then drain the cucumber and arrange on a platter with the cos, sauce, lemon wedges and microgreens or watercress.
To serve, fill each tortilla with a little lettuce and cucumber, top with the prawns and sauce and finish with some microgreens or cress and a squeeze of lemon.