Prawn and corn tacos
Serves 4
16 large prawns, shell- on, heads off 2 corn cobs 2 avocados Zest and juice of 2 lemons 1 clove garlic, minced 1 bunch of coriander leaves, chopped (reserve some leaves for garnish) 5 Tbsp mayonnaise 8 flour or corn tortillas
1 In a pot of boiling water, cook the prawns for 2 minutes until they turn red. Refresh in ice water. Peel the shells off the body and devein the prawns. Set aside.
2 Cut the corn in half and char on all sides using a barbecue or gas flame. Once charred, run a knife along the cob from top to bottom to get the kernels off.
3 Cut avocados in half, twist then use a spoon to scoop out the flesh. Slice the halves and set aside.
4 In medium-sized bowl, mix the lemon zest and juice, garlic, chopped coriander leaves and mayonnaise. Check the seasoning and add salt if required.
5 Cook tortillas according to packet instructions.
6 Assemble the tacos by spreading a dollop of the coriander lemon mayo on each tortilla, add 2 prawns per taco, slices of avocado and some corn. Garnish each taco with coriander leaves and serve with any remaining coriander lemon mayo.
“Hospo”, short for hospobaby, is a term used regularly in the hospitality industry. Chand and Sid own the restaurants Sidart and Cassia, so Zoya has been part of the industry from day one, hence the term “hospobaby”.