I am not a great believer in use by dates on food. I’m the sort of person who happily cuts the mouldy bit off the cheese, the sprouting parts off the potato and employs the sniff test on milk. It’s mainly because I can’t bear to throw food out and I do think the use by dates are often very conservative.
I outdid myself this week though by snapping up half a kilo of prawns for half price at the supermarket because they were approaching their due date. Prawns are probably one of those foods you don’t want to risk too much with, but hey I like to live life on the edge and they were approaching their due date, not past it.
Then I had to work out what to do with this bargain bounty. I decided adding some Mexican flavours in would work well and deliver a light, summery dish. It’s quick to prepare for an easy week night meal, and bargain prawns or not, the cost won’t break the bank.
- 1 lime, zested and juiced
- 1 garlic clove, finely diced
- 2 tsp grated fresh ginger
- 1 tsp chilli flakes
- 100ml olive oil
- 500g fresh prawns, peeled and deveined
- Salt and pepper to season
- 200g can corn
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 tomato, finely chopped
- 2 chillis, finely chopped
- 1/2 cup coriander, chopped
- 4 tortillas
- 100ml sour cream
- 1. Mix the lime zest, garlic, ginger, chilli flakes, 50ml olive oil with the prawns. Season with a pinch of salt and pepper.
- 2. In another bowl mix the lime juice, corn, avocado, red onion, tomato, chillis, coriander and 10 mls of olive oil. Season to taste and set aside.
- 3. Preheat a BBQ or chargrill plate. Brush the tortillas on both sides with extra oilve oil and cook for about 1 min each side. Weight the tortillas down with a saucepan if you want to get nice char grill marks. Set aside and keep warm.
- 4. Cook the prawns for 1 minute each side until they turn pink and are cooked through.
- 5. Assemble the tortillas by spreading each one with sour cream and topping with the prawns and salsa mixture.