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

Pico de Gallo

Sauces by iSa

Type: Sauce

Prep time: 15 min

Cooking time: 0 min

Servings: 6 portions (depending on serving size)

Ingredients:

• 1/2 Yellow Pepper
• 1/2 Red Pepper 
• 1/2 Green Pepper
• 1/2 Red Onion
• 1 or 2 Hot chilis
• 1/3 bunch of Coriander chopped finely
• The juice of 1 or 2 lemons

How to make Pico de Gallo: Chop all ingredients above finely and place into a bowl with the lemon juice (enough to slightly cover the rest of the ingredients). I just advise, for more tastiness to make it before anything else, so it gets to sit for a while (at least 30 mins) and allow all the flavors to come together. Enjoy with any Mexican meal or with anything you fancy to try it!

Love, iSa

Hot Mexican Salsa

Sauces by iSa

Type: Sauce

Prep Time: 10 mins 

Cooking Time: 10 mins

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

Ingredients:

• 5 - 6 Ripe as can be Roma tomatoes (or 1 can Italian peeled tomatoes)
• 1/2 roasted red pepper
• 1/2 onion
• 3 - 4 Chilis
• A sprinkle of fresh Oregano
• Salt to taste
• One sprinkle of sugar

How to make the Salsa: If you decide to go for the fresh tomatoes, get a pan with water to boiling point and put in the tomatoes (whole) for about 1 - 2 min, while still boiling, or until you see that the skin starts to peel right off by itself. Take the pan out of the heat and drain out all the hot water, then place them again in the pan and pour in some fresh cold water. The tomatoes should then get cold enough, so as to allow you to peel them by hand. 

Now, (if you bought the canned tomatoes start from here) place the tomatoes in a food processor or in a blender with the rest of the ingredients, except for the seasoning (oregano, salt and sugar), and blend until almost but not altogether homogeneous (I like a bit of chunkiness in my salsa). Place the Salsa back on to the pan, sprinkle with the oregano and let it reduce for a while on low heat until you arrive at a saucy texture, season with salt and sugar (it's not meant to be sweet, it's just used to cut the acidity down a bit). Serve warm and Enjoy with Tacos, Nachos, Fajitas, Burritos, Enchiladas, you name it!

Love, iSa