CHILLI L IME PRAWN BUR­RITO WITH CO­RIAN­DER S LAW

NZ Life & Leisure - - Meet Your Maker -

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

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