London Mums go to cookery school: Mexican Fiesta – Margarita tiger prawns & Mexican side dishes part 2

Feeding the Family

Recipes

Published on Thursday, 12 November 2015 12:00

Last Updated on 12 November 2015

Monica Costa

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In the second part of the workshop at the Waitrose Cookery School we learnt how to make Margarita tiger prawns, chipotle crema slaw and smoked paprika corn. This is an extremely nutritious, healthy and tasty recipe that even children will enjoy. It’s perfect for day-to-day family meals as well as a Mexican Fiesta themed party.

Ingredients (Serves 4)
10	Tiger prawns, peeled, head and tail left on
2 tbsp	Tequila
2	Limes, juiced
½ tbsp	Olive oil
½	Red chilli, diced
2	Cloves garlic, crushed
Small handful	Coriander roots, finely chopped
30g	Butter
¼	Small white cabbage, shredded
1	Small Carrot, grated
½	Small Red onion, finely sliced
1	Lime, juiced
1 ½ tbsp	Adobo sauce
1 ½ tbsp	Chipotle paste
35g	Sour cream
70g	Double cream
½	Lime, juiced
2	Large corn on the cobs, halved
1 tbsp	Sunflower oil
50g	Unsalted butter, softened
1 ½ tsp	Sweet or hot smoked paprika

Method

Pre-heat a chargrill pan over a medium-high heat.

1. Combine the tequila, lime juice, olive oil, red chilli, garlic and coriander roots, season with salt. Place the prawns in a bowl and pour over the marinade, allow to marinate for 20 minutes, then remove the prawns. In a small pan cook the remaining marinade until everything has softened, add in the butter and once melted set the sauce aside, keep warm.

 

2. Mix together the cabbage, carrot and red onion. In another bowl whisk together the adobo sauce, chipotle paste, lime, sour and double cream, season with salt and stir the crema into the veg mix until well coated, you may not need it all.

 

To serve:

1. Coat the corn with the sunflower oil, cook in the char-grill pan on all sides, remove the corn and place into a bowl with the butter and smoked paprika, season with salt and keep warm.

 

2. In the same pan cook the prawns on a high heat, once pink and cooked through pour over marinade sauce.

3. Serve the prawns, slaw and corn together on a large plate and enjoy!

 

Chef tip – Serve alongside extra chopped coriander, slices of lime and fresh red chillies.