Mon, 5 June 2017
Ingredients for sweet chilli sauce:
150 g / 5oz castor sugar
300 ml / 10 fl oz water
1 lime
100 g /4 oz red chilli deseeded, chopped
6 fresh mint leaves
Ingredients for salsa:
1-red onion chopped
2-5x tomatoes , peeled, deseeded and finely chopped
3- 3x red chillies finely chopped
4- 1 teaspoon of sugar
5- juice of 1 lime
6- 3 tablespoons of chopped coriander
Ingredients for guacamole:
1x avocado large , peeled and stoned
1 green chilli deseeded
Juice of one lime
2 spring onions chopped
1 tablespoon roughly chopped fresh coriander
3 tablespoons Wicklow rapeseed oil
Pinch of salt
Ingredients for tacos:
12 large raw tiger prawns , peeled and deveined
8 soft flour tortillas (small size)
2-3 garlic cloves peeled
2 lemongrass stalks
2.5 cm piece of fresh ginger, peeled
4-6 tablespoons of Wicklow rapeseed oil
225 g / Sea salt and pepper
Method for sweet chilli sauce:
1- Dissolve sugar and water over low heat.
2- Bring mixture to the boil and then add zest and juice of 1 lime.
3- When the mixture coats the back of a spoon, add the chillies and remove from heat.
4- Leave to cool before adding mint.
Method for salsa:
Place all salsa ingredients into a bowl and combine.
Add salt and pepper to taste.
Method for guacamole:
Place all food into a food processor and blend until smooth.
Method for tacos:
1- In a shallow dish or pestle and mortar, pound the garlic, lemongrass and ginger; adding in rapeseed oil gradually till you form a paste.
2- Season with salt and pepper and baste mix over prawns and leave to marinate for 2-3 hours in a cool place.
3- On a hot barbecue, cook the prawns for 4-6 mins, turning until they are pink and slightly firm to touch (not over cooked). Brush over the Prawns with some sweet chilli sauce.
4- Toast flour tortillas for 1 minute on each side and place on serving dish.
5- Assemble crisp iceberg, guacamole, salsa and prawns on top of heated tortillas and top with sour cream.
6- Fold in the sides and roll up as best you can and serve.
