PRAWN COCK­TAIL TA­COS

Cuisine - - FIONA SMITH -

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.

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