Prawns in Lemongrass and Honey sauce - MexicAsian Fajitas

Signature dish by iSa

Type: Main

Prep Time: 30 - 40 mins

Cooking Time: 10 mins

Servings: 7-8 Portions (depending on portion size)

Ingredients:

• 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
• Cheddar
• Jalapeños
• 16-20 Tortillas
• Hot Mexican Salsa or Salsa Chipotle
• 1 bowl (250 -300 gr) of Guacamole
• 1 Bowl (200 gr) of Pico de Gallo

Guacamole

Sauces by iSa

Type: Sauce

Prep Time: 10 - 15 mins 

Cooking Time: 0 mins

Servings: 6 - 8 Portions (depending on portion size)

Ingredients:

• 4 Ripe Avocados
• 1/3 Bunch Coriander finely chopped
• 1 Lemon 
• 1 Chili finely chopped or 2 sliced Jalapeños
• Salt and pepper to taste
• Cayenne Pepper
• Ingredients for variations: Sour cream or cream, Powdered Lemon Tajin (my dear friend Lucia brings it for us from Mexico), Tomato Brunoise.

How to make Guacamole: Peel the avocados and put in the flesh in a bowl (keep 1 or 2 of the pits on the side). Mash the Avos until arriving at an almost homogeneous puree. Stir in the juice of 1 lemon, the coriander, chili and salt and pepper to taste. Try it and see if needs more seasoning. Serve in a bowl and sprinkle some cayenne pepper on top for a more colorful presentation.

Variations: If you like...

...a more creamy Guacamole, stir in a bit of cream or sour cream.

...to use it for dipping nachos, then stir in some small tomato cubes (brunoise).

...to make use of mexican goodies, sprinkle with some Powdered lemon Tajin instead of the Cayenne pepper.


Enjoy as a dip for nachos or pair with any mexican meal, or Latin American for that matter, we all love it!


Love, iSa