Signature dish by iSa
Prep Time: 30 - 40 mins
Cooking Time: 10 mins
Servings: 7-8 Portions (depending on portion size)
- 2.5 kg of prawns peeled seasoned with a bit of sea salt
- 2 Lemongrass Stalks finely chopped (preferably crushed in a mortar)
- 1 big fat Ginger root, peeled and grated or finely chopped
- 50 - 70 gr Honey
- 5 big fresh Garlic cloves finely chopped
- 2 Lemons
- Vegetable Oil
- 2 shots of Tequila
- Red Kidney Beans
- Sour Cream
- 16-20 Tortillas
- Hot Mexican Salsa or Salsa Chipotle
- 1 bowl (250 -300 gr) of Guacamole
- 1 Bowl (200 gr) of Pico de Gallo
How to make the Prawns: Heat up, on medium heat, 1 large wok or 2 large pans and toss in approximately 2 tbsp of vegetable oil, twirl it around in the pan. Put in the the lemongrass, followed by the ginger and the garlic and roast slightly, watching not to burn it all. Then put in the prawns, allow them to turn a bit pink and immediately follow with the honey, stir and throw in the tequila while allowing to catch some fire to flambé (if you're not cooking on a gas stove, then make sure to have a lighter at hand before you put in the tequila, but be careful, flambeing can be quite dangerous; if you don't know how to handle the pan and an open flame, rather let the alcohol simply cook away).
Let the alcohol burn away for about 1 min and quickly take out the prawns to avoid overcooking. Then put in the juice of 2 lemons in the sauce and allow to reduce for a further 3 - 5 mins). Pour this hot sweet and sour sauce over the prawns and serve.
How to serve: Before making the prawns make sure you have all the accompanying dishes ready and on the table, as prawns get cold very quickly. So this is how the side dishes come together:
- Beans: This would be preferably served with black beans, but since red kidney are more readily available in SA, I usually just go for this option. To make your life simpler, just open a can of red kidney beans, pour all content into a small pan and reduce until you a get a more mushy and thicker bean concoction. If they are failing to get gooey by themselves, simply crush some of them a bit against the sides of the pan with a fork.
- Salsa: Hopefully you are lucky enough to have some Mexican friends that are so lovely that they bring you the real stuff from there. However, if you don't happen to be as lucky as we are, you can also have the ready-made convenience but not just as perfect, of the Woolies Chipotle Salsa, is a fairly new range, but quite surprisingly close to the Mexican stuff. If you like to make your own salsa, please check out my Salsa Recipe.
- Guacamole: This I would never recommend you to get ready made. For my simple Guacamole recipe simply click here.
- Pico de Gallo: This you'll definitely not find anywhere in SA ready made, but it's indeed very simple to make, for the recipe click here.
- Flour Tortillas: I don't even bother trying to make them anymore, it took me one whole day of frustration a few years ago to realize it wasn't worth the trouble. So you can either get them from Gaby (I'll give you the details so you can order from her, right here in JHB), or if not in Joburg or in a hurry, you can buy the ones from Woolies. Just heat them up in the microwave and serve covered by a cloth, to keep them warm.
- The rest: Grated cheddar, Sour Cream and Jalapeños just serve in various serving dishes.
How to eat it: Take a tortilla and fill in with a bit of everything, I usually start with the sauces and the prawns and then the rest. Don't be too greedy though, because you'll end up spilling all over the place. Best way to fold it is as follows, check out the pic: