Mexican Prawn Cocktail
Serves
4
Total Time
2hrs 50mins
Calories
383
Obsessed with pineapple and avocado, add prawns and I'm anybody's basically. Mexican flavours are a bit of a thing for me. This ticked all the boxes.
- Prawns500 gpeeled, rinsed
- Lime1zest of, juice of
- Lime2juice of
- Tomato1halved
- Avocado1cubed
- Cherry tomatoes200 gquartered
- Red onion¼finely sliced
- Cilantro1 handfulleaves of
- Pineapple½sliced, roasted, cubed
- Cilantroas neededleaves of
- Red chili½
- Shallot½
- Cilantroas needed
- Extra virgin olive oil30 g
- Ground cumin½ teaspoon
- Pink himalayan salt2 pinches
- Water500 ml
- Garlic clove2
- Red onion½
- Chipotle peppers in adobo sauce1
- Worcestershire sauce1 tablespoon
- Silver tequila1 tablespoon
- Black pepper1 pinch
- Tortilla chipsas needed
Ingredients
- 1. Place prawns into a stasher bag
- 2. Place remaining 'prawn' ingredients into the Thermomix bowl
- 3. Chop - approx 6 sec, speed 6 with MC on
- 4. Pour into the stasher bag and mix in with the prawns
- 5. Seal bag and refrigerate for at least 2 hours
- 6. Pour water into the Thermomix bowl
- 7. Place the stasher bag into the varoma dish
- 8. Steam - approx 10 min, 100°C, speed 4
- 9. Turn the stasher bag over
- 10. Steam - approx 10 min, 100°C, speed 4
- 11. Leave in the stasher bag for 10 minutes to continue cooking
- 12. Drain Thermomix bowl
- 13. Place all chipotle sauce ingredients into the bowl
- 14. Blend - approx 20 sec, speed 6 with MC on
- 15. Scrape down sides of TM5 bowl
- 16. Blend - approx 20 sec, speed 6 with MC on
- 17. Combine all salsa ingredients in a bowl
- 18. In a large bowl, mix the prawns, sauce and fresh salsa together
- 19. Spoon into glasses
- 20. Garnish with extra coriander and top with a tortilla triangle or two
Method
Make this recipe in the Fresco Recipes App
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