Spot Prawn Tacos with Wild Strawberry Hot Sauce
Ingredients
- 12 spot prawns
- 2 tbsp olive oil
- 1 clove garlic grated
- 1 tsp lime juice
- 1/2 tsp paprika
- 1/2 tsp salt
- 5 dried Japanese chilis
- 1 jar BWE Strawberry Habenero Hot Sauce
- 3 limes cut into wedge
- 1 cup cabbage shredded
- 1/2 cup cilantro torn
- 1/4 cup queso fresco
- 6 flour tortilla
Instructions
- Butterly prawns from tail to the base of the head. Do not remove heads or shells. Devein and clean.
- Mix together 2 tbsp olive oil, garlic, lime juice, paprika, and salt together. Marinate prawns for 30 minutes.
- Heat campfire grill. Cook for 2 minutes per side and remove from grill. Toast Japanese chilis along side the shrimp. Heat tortilla for one minute per side.
- Serve each taco with 2 prawns, cabbage, cilantro, queso fresco, toasted chilis, hot sauce, and a lime wedge.
Notes
Leaving the head and shells on the prawns makes for a dramatic presentation. They can be removed before serving if that is easier for your guests to eat.