Todd Eyre
Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.
This recipe was first published in Taste magazine.
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Ingredients
Marinade
Coconut sauce
Salad
To serve
Method
1.Place prawns in a non-reactive bowl. For the marinade, combine lime zest and juice with lemongrass, garlic, chilli and coriander in a blender. Add the vegetable oil, the water and a pinch of salt and pepper and blitz until smooth. Pour over prawns and leave to marinate in fridge for 45 minutes.
2.For the sauce, heat oil in a saucepan on medium heat. Fry shallots, ginger, garlic and chilli for 2 minutes, stirring often. Add coconut cream, lime juice, fish sauce and coriander and simmer until reduced by half. (Sauce makes about 300ml and keeps for up to a week in the fridge.)
3.For the salad, mix all ingredients in a small bowl and season.
4.To serve, heat a large griddle pan or frying pan until hot (you won’t need oil). Remove prawns from marinade and cook in pan, in batches, for 1 minute or so on each side (do not overcook the prawns as they will become rubbery). Transfer prawns to a plate and set aside.
5.Heat a dry frying pan over high heat. Prepare a large piece of tinfoil.
6.When pan is really hot, add a tortilla and heat for a few seconds on each side. When it puffs up and goes a little brown at the edges, remove, place on foil and enclose in foil to keep warm. Repeat with remaining tortillas, adding each one to your foil-wrapped stack.
7.Scatter some salad onto a tortilla, followed by a few prawns. Drizzle with the coconut sauce, garnish with watercress and toasted peanuts (if using) and serve with grilled lime halves.
