Prawn Aguachile by TAQUITO

Taquito, Melbourne

RECIPE BY: Chef/Owner Paul Clarke

Prawn Aguachile

10 large tiger prawns cutlets, de shelled. 

2 lebanese cucumbers, peeled and deseeded

3 jalapeños

180 mls lime juice

1 bunch of coriander, washed and roots removed. 

As this is a dish traditionally served cold by the beach in summer time, start by poaching the prawns. Bring 2 liters of water to the boil with a table spoon of salt. Once boiling add the prawns and immediately switch off the heat. Allow to stay in the water for 5 or 6 minutes until cooked through. Remove from the liquid and allow to cool in the fridge. 

Char the outside of 2 of the jalapeños with a blow torch or on the flame of the stove top. Carefully peel and reseed under running water. 

Optional to deseed the last jalapeño if you like it Spicy leave them in. Place all remaining ingredients in a blender and blend until smooth. Arrange cooled prawns in your favourite dish and coat with the dressing. Add chopped raw onion, cucumber and coriander to garnish serve with simple crackers like savoy