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Mexican prawns

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Mexican tonight? Something tasty to share with friends and family? Try this! It's one of our latest recipes from our Low Carb - Low Carbon series.

Mexican prawns

 50 g unsalted butter
 1 onion, chopped
 1 red capsicum, chopped
 1 bunch coriander, stalks chopped, leaves picked
 3 garlic cloves, chopped
 1 tbsp chipotle in adobo or 2 teaspoons chipotle powder
 400 g can chopped tomatoes
 24 peeled medium green Australian prawns, tails on
 200 g corn kernels
 1 lime, juiced, plus extra to serve
 Sunflower or vegetable oil to shallow fry
 12 mini tortillas (or larger cut into small rounds)
 ¼ cup pickled jalapeños with 1/3 cup pickling liquid
 2 baby qukes, sliced
 Sour cream to serve (optional)
1

Melt the butter in a frypan over medium high heat.

2

Add the onion, capsicum and coriander stalks, season with salt and cook for 3-4 minutes until softened.

3

Add the garlic, chipotle and cook for 1-2 minutes then add the tomato and cook for 5 minutes then add the prawns and corn and cook for 2-3 minutes until just cooked through.

4

Add the juice of 1 lime, toss and remove from heat. Season to taste, adding more chipotle if you want more heat.

5

Place 1cm of oil in a frypan over medium-high heat.

6

Working in batches, fry the tortillas for 30 seconds on each side or until crisp and golden. Remove using metal tongs and drain on paper towel to remove excess oil.

7

Combine the cucumber and pickled jalapeños (with the pickling liquid).

8

Serve the prawn mixture with pickled jalapeño, qukes, sour cream, coriander leaves, tostadas, and extra lime wedges.

Serves 4.