Spicy prawn tacos with rhubarb & Scotch bonnet salsa
This recipe comes from chef and food writer Ixta Belfrage who says: “Fruit and spice run throughout this dish, from the hot curry powder and mango chutney in the prawn patties to the sweet-tart rhubarb, smoky chipotle and fruity Scotch bonnet used in the salsa. Be warned: this is a spicy recipe! Add less chipotle or Scotch bonnet, or use a mild curry powder if you prefer.” Follow Ixta Belfrage on Instagram.
- Serves4
- CourseMain meal
- Prepare30 mins
- Cook35 mins
- Total time1 hr 5 mins
Ingredients
- 2 x 150g packs raw king prawns
- 60g Geeta’s Premium Mango Chutney
- 60g diced pancetta (optional)
- 1 tsp toasted sesame oil
- 1 tsp hot curry powder
- ½ tsp chipotle chilli flakes
- ½ tsp fine sea salt
- 1 tbsp olive oil, plus extra to grease
- 8 soft corn tortillas
- 1 bunch salad onions, green ends cut into matchsticks
- ½ x 25g pack coriander, leaves picked
- 3 limes, cut into wedges
SALSA
- 400g forced rhubarb, chopped into 3cm pieces
- 140g clear honey
- 3 limes, juice (about 60ml)
- 2 makrut lime leaves
- Scotch bonnet chilli
- ¼ tsp chipotle chilli flakes
LIME YOGURT
- 120g Greek yogurt
- 1 tsp lime zest
Method
Tip all the salsa ingredients into a large pan with 2 tbsp water. Set over a medium heat and cook, stirring often, for about 15 minutes until the rhubarb becomes very soft and jammy. Remove from the heat and set aside to cool. Meanwhile, stir the yogurt ingredients together in a small bowl with a pinch of salt.
Preheat the oven to 170ºC, gas mark 3. Tip the prawns, mango chutney, pancetta (if using), sesame oil, curry powder, chilli flakes and salt into a food processor and pulse to get a thick, sticky and slightly textured paste. Line a baking tray with baking parchment. With oily hands, shape into 12 round patties (about 30g each) and put on the lined tray.
Set a large nonstick frying pan over a medium-high heat. Add the olive oil and swirl to ensure the surface is evenly greased. Once hot, add the patties and fry for 2 minutes on each side until well browned and fully cooked in the centre (you may need to do this in 2 batches). Transfer to a baking tray and keep warm in the oven. Wipe the pan clean, then add the tortillas to the pan in batches, cooking for 1½ minutes on the first side and 30 seconds on the other side. Wrap in a clean, folded tea towel to keep warm.
Remove and discard the lime leaves from the salsa. Remove the Scotch bonnet, finely chop it, then add back in stages, tasting as you go.
Slice the prawn patties widthways to get 24 halves. Serve each taco with a generous swipe of rhubarb salsa and some lime yogurt, then top with 3 patty halves. Scatter over the salad onions and coriander, then squeeze over some lime.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,461kJ/ 583kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.1g |
Carbohydrates | 84g |
Sugars | 43g |
Fibre | 5.1g |
Protein | 27g |
Salt | 2.1g |