Prawns Mexican

Coriander and jalapeño prawns with citrus salad

Name: Coriander and jalapeño prawns with citrus salad
Yield: 4
Cuisine: /mexican
Ingredients: 1kg large green prawns, peeled (heads and tails left intact), deveined; Finely grated zest of 1 lime; Juice of 1 lime; 1/4 cup (60ml) sunflower oil; 1 tsp quick hot sauce (recipe below – substitute other hot sauce, optional); 1 Lebanese cucumber, peeled, seeds removed, thinly sliced; 2 citrus fruits (orange, blood orange or grapefruit – we used orange), segmented; 1 mango, peeled, thinly sliced; 1/2 bunch coriander, leaves picked; 1 avocado, thinly sliced; 2 loosely packed cups baby spinach; 1 bunch coriander, washed; 5 garlic cloves, peeled; 1 cup (250ml) sunflower oil; 1 tbs coriander seeds, toasted, coarsely crushed; 2 jalapeños, chopped; Finely grated zest of 1 orange (or other citrus from salad); 10 habañero chillies; 1/4 red papaya, peeled, seeds removed, chopped; 6 garlic cloves, peeled; 2 cups (500ml) white vinegar

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https://healthimprovements.info/recipes/coriander-jalapeno-prawns-citrus-salad/rsz7miv0 — Coriander and jalapeño prawns with citrus salad

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by delicious. team

delicious. team

Feb 26, 2019

Add a kick to your summer salad with Mexican style marinades and dressings.

1kg large green prawns, peeled (heads and tails left intact), deveined
Finely grated zest of 1 lime
Juice of 1 lime
1/4 cup (60ml) sunflower oil
1 tsp quick hot sauce (recipe below – substitute other hot sauce, optional)
1 Lebanese cucumber, peeled, seeds removed, thinly sliced
2 citrus fruits (orange, blood orange or grapefruit – we used orange), segmented
1 mango, peeled, thinly sliced
1/2 bunch coriander, leaves picked
1 avocado, thinly sliced
2 loosely packed cups baby spinach

Coriander and jalapeño marinade

1 bunch coriander, washed
5 garlic cloves, peeled
1 cup (250ml) sunflower oil
1 tbs coriander seeds, toasted, coarsely crushed
2 jalapeños, chopped
Finely grated zest of 1 orange (or other citrus from salad)

Quick hot sauce

10 habañero chillies
1/4 red papaya, peeled, seeds removed, chopped
6 garlic cloves, peeled
2 cups (500ml) white vinegar

Method

1.

For the marinade, whiz all ingredients in a food processor until finely chopped.
2.

Transfer marinade to a bowl and toss through prawns. Cover and chill for 2 hours.
3.

For the hot sauce, combine all ingredients and 1 tbs salt flakes in a saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes to cook habañeros through. Remove from heat, cover and stand for 15 minutes to infuse. In batches, transfer to a blender and whiz until smooth. Strain through a fine sieve into a bowl, discarding solids (sauce can be stored, covered and chilled, for up to 1 month).
4.

Heat a barbecue or chargrill pan to medium-high heat. Remove prawns from marinade and grill for 1 1/2-2 minutes each side or until just cooked through.
5.

Meanwhile, to make the salad, whisk lime zest and juice, oil and hot sauce, if using, in a large bowl until well combined. Add remaining ingredients and gently toss to combine. Serve prawns with salad.