CHILLI L IME PRAWN BURRITO WITH CORIANDER S LAW
The following recipe is fast, low fuss and delicious. It is ideal for feeding a crowd at the family bach. 12 tiger prawns, peeled and deveined 4 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon red chilli, finely chopped
and seeds removed ½ cabbage, finely sliced 1 bunch coriander, chopped (reserve
some leaves for garnish) 1 red onion, finely chopped 4 tablespoons mayonnaise or
sour cream 4 flour 12” tortillas 2 ripe avocados, sliced Huffman’s hot sauce and lime wedges,
to serve Combine prawns, 2 tablespoons of the lime juice, the oil and the chilli in a glass bowl. Set aside for 20 minutes to marinate.
To make the slaw, mix cabbage, coriander, red onion, mayonnaise or sour cream and remaining lime juice in a bowl. Season to taste with sea salt. Set aside.
Heat a non-stick fry pan over mediumhigh heat. Add prawns and cook for 3 minutes each side or until they curl and change colour. Transfer to a plate. Cover with foil to keep warm.
Top tortillas with prawns, slaw and slices of avocado. Drizzle with a little hot sauce. Roll up tightly to enclose, leaving one end open. Serve burritos with lime wedges. Makes 4