Chipotle Prawns with Lime and Jalapeno Mayo

, from Issue #89. March, 2020
Photography by Sarah Tuck.
Chipotle Prawns with Lime and Jalapeno Mayo

You can also thread the prawns onto skewers and grill on the barbecue. Make sure the heat isn’t too hot or the chipotle paste will catch and burn.

Serves: 4

INGREDIENTS

20 large peeled raw prawns, tail on
vegetable oil for cooking

Chipotle paste

2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce
2 cloves garlic, crushed
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon each ground paprika, cumin and sea salt

To serve 

2 limes, halved
Lime and Jalapeño Mayo (see recipe below)

METHOD

Chipotle paste: Place all the ingredients in a small food processor and blend until smooth.

Put the prawns in a large bowl and toss with the chipotle paste, turning to coat well.

Heat 2 tablespoons of oil in a large sauté pan over a medium-low heat and cook the prawns until golden. Do this in two batches if needed, wiping out the pan and adding fresh oil in between.

To serve: Pile the prawns up in a dish and serve with the lime wedges and the Lime and Jalapeño Mayo. 

Lime and Jalapeño Mayo (gf) (v)

I also use this mayo when putting together the Steak Tacos (page 36) – the flavours work beautifully with the pineapple salsa.

½ cup each sour cream and mayonnaise
1 tablespoon sliced jalapeños, finely chopped plus extra for garnish
finely grated zest 1 lime
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon sea salt

Whisk all the ingredients together and top with extra sliced jalapeños to serve. Makes about 1 cup