Margarita tiger prawns, chipotle crema slaw and smoked paprika corn

Serves: 4


Tiger prawns:

10 Tiger prawns, peeled, head and tail left on

2tbsp Tequila 

2 Limes, juiced 

½ tbsp Olive oil

½  Red chilli, diced

2 Cloves garlic, crushed

Small handful of coriander roots, finely chopped

30g Butter


Chipotle crema slaw:

¼  Small white cabbage, shredded

1 Small carrot, grated

½  Small red onion, finely sliced

1 Lime, juiced

1 ½ tbsp Adobo sauce

1 ½ tbsp Chipotle paste

35g Sour cream

70g Double cream

½  Lime, juiced


Corn on the cobs:

2  Large corn on the cobs, halved

1 tbsp Sunflower oil

50g Unsalted butter, softened 

1 ½ tsp Sweet or hot smoked paprika


Pre-heat a chargrill pan over a medium-high heat

1. Combine the tequila, lime juice, olive oil, red chilli, garlic and coriander roots, season with salt. Place the prawns in a bowl and pour over the marinade, allow to marinate for 20 minutes, then remove the prawns. In a small pan cook the remaining marinade until everything has softened, add in the butter and once melted set the sauce aside, keep warm.

2. Mix together the cabbage, carrot and red onion. In another bowl whisk together the adobo sauce, chipotle paste, lime, sour and double cream, season with salt and stir the crema into the veg mix until well coated, you may not need it all.

To serve

1. Coat the corn with the sunflower oil, cook in the char-grill pan on all sides, remove the corn and place into a bowl with the butter and smoked paprika, season with salt and keep warm.

2. In the same pan cook the prawns on a high heat, once pink and cooked through pour over marinade sauce.

3. Serve the prawns, slaw and corn together on a large plate and enjoy

Chef tip - Serve alongside extra chopped coriander, slices of lime and fresh red chillis.