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 |
It was a pleasure to cook alongside good looking chefs at the Waitrose Cookery School
Method
Pre-heat a chargrill pan over a medium-high heat.
- 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.
- 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:
- 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.
- In the same pan cook the prawns on a high heat, once pink and cooked through pour over marinade sauce.
- 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.
