To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast. If you aren't up for grilling the king prawns, they can just as easily be pan-fried. A little salsa goes a long way here.
- 3 fresh jalapeños
- 500 gm canned tomatillos, drained
- 3 small garlic cloves
- 1 tsp ground cumin
- 25 gm coriander leaves, chopped, plus extra to serve
- 24 king prawns, shelled, tails intact
- Olive oil, for frying
- ½ tsp of toasted sesame seeds
- Lime wedges, to serve
- 1For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil. Lower the heat and simmer gently, turning the chillies occasionally, for 15-20 minutes or until tender but not falling apart.
- 2Drain the chillies and place in a blender or food processor, add the tomatillos, garlic, cumin and a good pinch of sea salt, and pulse just until the tomatillos are coarsely chopped. Add the coriander and blend until smooth. Return to the saucepan and simmer the sauce for 5 minutes.
- 3Season the prawns with sea salt. Brush a charcoal grill with olive oil or drizzle oil into a hot pan. When just about smoking, add the prawns and cook a minute each side until just cooked, then pile onto a serving platter. Spoon a little salsa over the prawns and sprinkle with toasted sesame seeds and extra coriander, and serve with the remaining salsa and lime wedges.
Canned tomatillos are available from select delicatessens, Monterey Mexican Foods and The Essential Ingredient.
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