- ½ cabbage, shredded
- 2 tbsp good-quality mayonnaise
- 36 medium uncooked prawns, cleaned, tails intact
- 2 tbsp olive oil
- To serve: soft feta, crumbled
- 250 gm white masa flour (see note) (1¾ cups)
- 4 vine-ripened tomatoes, diced
- 1 small white onion, diced
- ½ cup coarsely chopped coriander
- Juice of 4 small limes
- 4 jalapeño chillies, finely chopped
- 1 small garlic clove, crushed
- 1For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 12 pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Heat a char-grill pan or cast-iron frying pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
- 2Meanwhile, for pico de gallo, combine all ingredients and 2 tbsp water in a bowl and set aside for flavours to develop (5 minutes).
- 3Combine cabbage and mayonnaise in a bowl, season to taste and set aside.
- 4Preheat a char-grill pan over high heat. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through (2 minutes).
- 5Top tortillas with prawns, cabbage mixture, pico de gallo and feta, roll to enclose, wrap in paper, tie with kitchen string and serve.
Note White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.
Drink Suggestion: Bone-dry, sea-spray-fresh fino Sherry. Drink suggestion by Max Allen