Yellow mole prawn tacos
Steven Marks, from the Guzman y Gomez taqueria chain, stresses the healthiness of an authentic Mexican-style wrap. "A true taco is very light, high in protein, very well balanced and fresh," he says.
Ingredients
1 packet soft corn tortillas
1 1/2 cup (375ml) canola oil
1white onion, sliced
120g fresh ginger, peeled and grated
5cloves garlic, finely chopped
2tbsp ground cumin
2tbsp ground coriander
3tbsp turmeric
3 tbsp chilli powder
1tsp salt
1cup (250ml) water
24green medium tiger prawns, peeled and cut into thirds
Coriander sprigs, to garnish
Method
Heat one cup of oil in a pan and cook the onion until translucent. Put onion and oil mix into a blender with ginger, garlic, spices, salt, 1/2 cup water and pulse until smooth. Combine with remaining water and cook over a low heat for five minutes or until thickened. Allow to cool.
Add the prawns, toss to combine and refrigerate two hours. Heat the remaining 1/2 cup of oil in a frying pan over medium heat. Add the prawns and marinade and cook until they turn bright orange.
Roll the prawns in a soft corn tortilla with a pico de gallo salsa - a fresh mix of diced tomato, finely diced onion, spring onion/shallots, garlic and fresh medium-heat chillies (jalapenos if you can get them).
Dress the salsa with chopped fresh coriander, a little brown sugar, lime juice and salt to taste.
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