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

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.

Margarita tiger prawns chipotle IMG_3035

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
Margarita tiger prawns IMG_3040

It was a pleasure to cook alongside good looking chefs at the Waitrose Cookery School


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.

Margarita tiger prawns IMG_3029

Margarita tiger prawns IMG_3031


  1. 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.

Margarita tiger prawns IMG_3027

Margarita tiger prawns IMG_3033


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.


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

Margarita tiger prawns IMG_3042

  1. 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.

Facebook Comments