This Mexican-inspired dish is a great base for a winter-warmer meal.
2 fresh jalapeño chillies, seeded and finely chopped
500g tinned tomatillos, drained
3 small garlic cloves
1 tsp ground cumin sea salt
25g chopped coriander leaves, plus extra, for garnish
2 tbsp extra virgin olive oil
1kg prawns, peeled, tails left on
tortillas and lime quarters, to serve (optional)
1. For the salsa, place the jalapeño chillies in a saucepan with enough water to cover, simmer for 20 minutes until tender. Drain the chillies.
2. Place the chillies, tomatillos, garlic, cumin and a good pinch of salt in a blender or food processor and pulse until the tomatillos are coarsely chopped. Add the coriander and blend until smooth. Set aside.
3. Place a pan on high heat and heat oil until it is almost smoking. Sprinkle prawn meat with sea salt and add to pan, smooth out to one layer, turn after 90 seconds and cook until just translucent.
4. Reduce the heat to medium and add the sauce to the pan. Fold the prawns through to gently reheat. 5. To serve, place in a bowl and sprinkle with extra coriander. Serve with fresh or fried tortillas, and lime quarters if desired.
For another delicious, Mexican-inspired dish, try Neil Perry's meatballs in spicy macha sauce.