I was lucky enough to visit Mexico a couple of years ago and had an incredible time learning about their food and culture. One of the most striking things was how clean and simple the food was. There was no sign of sour cream. The salsas were prepared extremely finely with care and attention given to each ingredient. This made each mouthful packed with flavour. Here is a simple recipe that attempts to reflect one delicious aspect of Mexican cuisine.
Takes: 15-20 minutes
250g prawn meat (shelled prawns)
1 large truss tomato, pulp removed and thinly diced
1/4 red capsicum, cored and finely diced
1/4 red onion, finely diced
1/2 corn cob, cooked and kernels removed
1/4 small red cabbage, thinly shredded
1/2 small bunch of coriander
6 small corn tortillas
Vegetable oil for frying
2 tbsp of mayonnaise
1 tsp of siracha
Juice of 1/2 lime
Begin by making the dressing. In a bowl combine the mayonnaise, siracha and a squeeze of lime juice. Season to taste with salt.
For the salsa, combine the finely diced red onion, red capsicum and corn kernels. Squeeze in the juice of half a lime and season.
Heat some vegetable oil over a high heat in a frying pan. Add the prawns and cook for about a minute until they colour. Squeeze in the juice of half a lime and remove from the heat.
Wipe the pan clean and warm the tortillas on either side for 10-15 seconds.
To serve, start with some of the prawns, then a spoonful of salsa. Drizzle over some of the dressing, garnish with red cabbage and fresh coriander.