Big prawns, a hot pan, and about eight minutes of your life. They sear hard in butter, then Mexican Chilli Crunch goes in off the heat and turns the pan juices into a sauce with ancho smoke and a lime edge. Warm tortillas to drag through what's left. This is summer on the Coast.
15 mins. Serves 4.
Ingredients
- 700g large green prawns, peeled, tails on
- 2 dessertspoons Plateit Mexican Chilli Crunch
- 50g butter
- 3 cloves garlic, sliced
- 2 limes
- 8 small flour tortillas, warmed
- Coriander, a handful
- Salt, generous
Method
- Dry the prawns properly and salt them. Wet prawns steam. Dry prawns sear.
- Get a wide pan very hot. Half the butter in, then the prawns in one layer. 90 seconds a side, no fiddling.
- Rest of the butter and the garlic in for the last 30 seconds.
- Off the heat. Add 2 dessertspoons of Plateit Mexican Chilli Crunch and the juice of one lime. Swirl until it comes together into a sauce.
- Straight to the table in the pan. Tortillas, coriander and lime wedges alongside.
Swap it: Skip the tortillas and tip the lot over rice. The sauce was going to end up there anyway.
