Ingredients

The following ingredients have 3 Servings
  • 12 large prawns ((shrimps))
  • ¼ tsp hot chilli powder
  • ¼ tsp black pepper
  • ½ tsp salt
  • juice of 1 lime
  • 3 Tbsp tequila
  • 1 green chilli (cut in long strips, lose the seeds)
  • 2-3 tomatillos or any large tomato (whatever colour, sliced medium thin (12 slices in all))
  • 1 spring onion (scallion) (sliced thinly)
  • 2 Tbsp olive oil

Instruction

  • Clean the prawns, remove the head and wash off any gunk. Leave the shell and tail intact.
  • Marinate the prawns with chilli powder, ground black pepper, salt, half the lime juice and 2 tbsp tequila while you get all the other ingredients ready.
  • Heat a Tbsp of the oil in a roomy frying pan on medium high heat.
  • Sear the tomatillo/tomato slices, a few at a time, about 1 minute each side. No overcrowding, as we want the tomatillos seared, not stewed. Do it in 2-3 go's if your pan isn't big enough
  • Transfer the tomatillos to a warm plate and keep warm.
  • Turn the heat right up under the same frying pan, don't clean the pan.
  • Tip the prawns in, with the marinade and very quickly cook the prawns on high heat, letting the prawns char and take on smoky/burnt notes. You only need about 3 to 4 minutes here. Flip the prawns halfway through.Right at the end, add the last Tbsp of tequila, shake the pan and let it burn off. This will only take seconds.
  • Tip the prawns onto the tomatillos, scatter the poblano strips and spring onions and squeeze the rest of the lime juice all over. Best eaten immediately.