Mexican Prawn Cocktail

by

Tenina Holder

POSTED July 6, 2020 (LAST UPDATED December 9, 2020)

Serves

4

Total Time

35mins

Calories

416

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.

recipe-image

    INGREDIENTS


  • Prawns icon
    Prawns

    500 g (about 50)peeled, rinsed

  • Lime icon
    Lime

    1 (about 100 g)zest of, juice of

  • Lime icon
    Lime

    2 (about 200 g)juice of

  • Tomato icon
    Tomato

    1 (about 140 g)halved

  • Avocado icon
    Avocado

    1 (about 165 g)cubed

  • Cherry tomatoes icon
    Cherry tomatoes

    200 g (about 13 ⅓)quartered

  • Red onion icon
    Red onion

    ¼ (about 34 g)finely sliced

  • Cilantro icon
    Cilantro

    1 handfulleaves of

  • Pineapple icon
    Pineapple

    ½ (about 680 g)sliced, roasted, cubed

  • Cilantro icon
    Cilantro

    as neededleaves of

  • Red chili icon
    Red chili

    ½ (about 22 g)

  • Shallot icon
    Shallot

    ½ (about 21 g)

  • Cilantro icon
    Cilantro

    as needed

  • Extra virgin olive oil icon
    Extra virgin olive oil

    30 g (about 2 ¼ tablespoons)

  • Ground cumin icon
    Ground cumin

    ½ teaspoon (about 1 g)

  • Pink himalayan salt icon
    Pink himalayan salt

    ⅛ teaspoon

  • Water icon
    Water

    500 ml (about 2 cups)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Red onion icon
    Red onion

    ½ (about 68 g)

  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce

    1 (about 198 g)

  • Worcestershire sauce icon
    Worcestershire sauce

    1 tablespoon (about 15 ml)

  • Silver tequila icon
    Silver tequila

    1 tablespoon (about 15 ml)

  • Black pepper icon
    Black pepper

    1 pinch

  • Tortilla chips icon
    Tortilla chips

    as needed

    METHOD


  • 1. The prawns:
  • 2. Place prawns into a stasher bag
  • 3. Place remaining 'prawn' ingredients into the Thermomix bowl
  • 4. Chop - approx 6 sec, speed 6
  • 5. Pour into the stasher bag and mix in with the prawns
  • 6. Seal bag and refrigerate for at least 2 hours.
  • 7. Pour water into the Thermomix bowl
  • 8. Place the stasher bag into the varoma dish
  • 9. Steam - approx 10 min, 100°C, speed 4
  • 10. Turn the stasher bag over
  • 11. Steam - approx 10 min, 100°C, speed 4
  • 12. Leave in the stasher bag for 10 minutes to continue cooking
  • 13. The chipotle sauce:
  • 14. Place all ingredients into the Thermomix bowl
  • 15. Blend - approx 20 sec, speed 6
  • 16. Scrape down sides of TM5 bowl
  • 17. Blend - approx 20 sec, speed 6
  • 18. The fresh salsa:
  • 19. Combine all ingredients in a bowl
  • 20. Assembly:
  • 21. In a large bowl, mix the prawns, sauce and fresh salsa together
  • 22. Spoon into glasses
  • 23. Garnish with extra coriander and top with a tortilla triangle or two

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