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Caption: with a guajillo marinade,
cucumber & cactus pico de gallo,
pork crackling Char Grilled Prawns
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Caption: Guajillo Marinade 10 rehydrated guajillo chillies
15g garlic cloves
25g chipotle purée
10g dried oregano
25g red chillies
5g fennel seeds
5g coriander seeds
5g star anise
1 cinnamon quill
5g whole black peppercorns
50ml extra virgin olive oil
500g whole peeled tomatoes
100g achiote paste
250g brown onions (diced)
50ml cider vinegar
10g cumin seeds
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Caption: Rehydrate the guajillo chillies in boiling water for 30 minutes. Place all the ingredients into a bar blender and process well. Do it in batches if required
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Caption: Cucumber & Cactus
Pico de gall 4 Lebanese cucumbers
1 large brown onion (finely diced)
2 Granny Smith apples (finely diced)
1 cup of finely diced cactus
2 cloves of garlic (minced)
2 long green chillies (chopped)
1 bunch of coriander (chopped)
2 limes juice/zest
1 knob of fresh ginger
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Caption: Peel the cucumber and cut in half lengthways. Scoop out the seeds using
a teaspoon. Cut into long thin strips
& finely dice.
In a bowl add the cucumber & remaining ingredients. Mix well and season to taste
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Caption: Putting The Dish Together 1 kg Whole large prawns
(peeled with heads and tail left on)
1 cup Guajillo marinade
Chicharron ( pork crackling powder
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Caption: Place the prawns into a suitable bowl and add the guajillo marinade. Mix and refrigerate for 2 hours. Season and add a little extra virgin oil to avoid sticking to the char grill
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Caption: Space prawns evenly onto the char grill. Cook prawns for a couple of minutes on one side then turn over.
Try not to move them around too much so you can allow the natural sugars to caramelise and give you this delicious charred finish
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Caption: Spoon random amounts of the cactus pico de gallo onto a platter. Season & place prawns on top. Sprinkle pork crackling powder liberally and add some orange cheeks to finish
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Caption: Best served with our mango hot sauce.
For the full video,
visit mexico.net.nz/recipes