Serves 4
Preparation time 10 minutes, plus marinating, Cooking time 3 minutes
Ingredients:
1 tablespoon olive oil
juice of 1 lime
2 garlic cloves, peeled and crushed
½ red chilli, deseeded and finely chopped
400 g (13 oz) raw peeled king prawns
8 gluten-free corn taco shells
1 romaine lettuce, shredded
200 g (7 oz) ready-made guacamole
200 g (7 oz) ready-made tomato salsa
Method:
Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns. Leave to marinate for 20 minutes.
Heat the tacos according to the packet instructions.
Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.
Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.
For spicy prawn soup, pour 900 ml (1½ pints) gluten-free fish stock into a pan and add 2 chopped red chillies, 2 crushed garlic cloves, 1 crushed lemon grass stalk and a 2 cm (¾ inch) piece of fresh root ginger, peeled and sliced, and simmer for 15 minutes. Add 300 g (10 oz) raw peeled king prawns and 3 sliced spring onions and cook for 2–3 minutes until the prawns turn pink and are just cooked through, then stir in 2 chopped pak choi, a small bunch each of chopped mint and coriander and 50 g (2 oz) bean sprouts. Cook for a further 3–4 minutes, then squeeze in the juice of ½ lime and serve. Calories per serving 101
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| spicy prawn tacos |
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