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GARLICCHILLI

PRAWNS

CHORIZO WITH TACOS & GUACAMOLE

Ingredients

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • 6 tiger prawns peeled

  • 1 chorizo

  • 1 small Spanish onion, fine sliced

  • 5 cherry tomato

  • 2 garlic clove, fine sliced

  • 2 red bird eye chilli, fine chopped

  • 1 shallot, fine chopped

  • 1 teaspoon ground smoked paprika

  • 1 tbsp basil fine sliced

  • 1/2 cup white wine

  • 1 cup Mutti Tomato Passata

  • 4 soft corn Tacos 

Guacamole :

 

  • 1 avocado

  • 1/2 Spanish onion, fine chopped

  • 1 teaspoon coriander, fine chopped

  • 1 tbsp sour cream

  • 1 cheek of lemon

  • 2 cherry tomato, fine diced

  • 1 red bird eye chilli, fine chopped

  • Haloumi cheese

chilli prawns.png

WATCHITHERE

Prepare guacamole

 

Place all ingredients for the guacamole into bowl. Use a fork to mash and mix the ingredients together until almost smooth. Season with salt and pepper.

  

Prepare ingredients for prawn dish:

 

Peel and butterfly the prawns, slice the chorizo and cut cherry tomatos in half.

Place frypan on medium heat. Drizzle olive oil, and add half of the butter. Add the garlic, chilli, onion, shallots and smoked paprika. Stir for 1 minute or until aromatic.

  

Add the prawns, chorizo and cherry tomato to the frypan. Season with salt and pepper.

Panfry prawns for 1 minute on each side so that they are only half cooked through. Caramelise chorizo.

   

Pour glazed white wine into pan. Add Mutti Passata sauce. Simmer for 2 minutes until thickened. Add remaining butter, and continue to cook until prawns are cooked through.

In a frypan drizzled with olive oil, fry 1cm thick strips of haloumi cheese. Cook for 30-40 seconds on each side to  caramelise.

Toast soft Taco in a hot frypan that has been drizzled with olive oil. Cook for 30 seconds on each side until fluffy and crispy.

Serve garlic chilli prawns into sizzling hot pot accompanied by guacamole, haloumi and soft Tacos.

HOWTO

BUTTERFLYPRAWNS

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