ADOBO PRAWNS WITH BLUE CORN TORTILLAS

ADOBO PRAWNS WITH BLUE CORN TORTILLAS

Ingredients

  • 1 tsp sea salt
  • 1 tsp cumin seeds
  • 2 cups masa harina (blue corn flour)
  • 1 cup warm water
  • oil, for frying
  • 1 large red onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • large handful of coriander plus stalks, finely chopped
  • 2 tsp of chipotle sauce
  • 2 tsp cumin seeds
  • 2 limes, zested and juiced, plus another 2 limes o serve and a few more to serve
  • sea salt and black pepper
  • 800g raw peeled prawns
  • olive oil
Chef Sam Mannering specialises in simply beautiful meals with little mess, with a soft spot for the one pan wonder. Check out his Adobo Prawns recipe, great for a weeknight or hosting people over.
This recipe is an extract from Lodge Cast Iron's latest cookbook - enter to win your copy, as well as a Lodge Cast Iron skillet HERE.
Want to see more? Lodge Cast Iron’s cookbook lands in September 2022. Get your hands on it with any purchase of Lodge Cast Iron’s wide range of pre-seasoned products from all major homeware retailers and online at www.lodgecastiron.co.nz

 

  1. For the tortillas, in a dry pan over a moderate heat, combine the sea salt and cumin seeds and toast lightly for several minutes until fragrant. Remove from the heat and allow to cool for a bit before crushing into a rough powder with a pestle and mortar.
  2. In a large mixing bowl, combine the masa harina with the cumin and salt mix, create a well in the centre, and add the warm water. Mix into a soft, consistent dough - add a little more water if it seems a little dry. Shape into a sort of flattened discus and cut into four equal quarters, then halve each quarter. Roll each into a ball and then roll out thinly into roughly 15cm diameter rounds.
  3. Heat a Lodge 20cm cast iron skillet over a moderately high heat. Add a tiny brush of oil and gently cook the tortillas for a few minutes on both sides, keeping them warm wrapped up in a clean tea towel as you finish the rest.
  4. For the prawns, In a mixing bowl, combine the red onion, coriander, chipotle, cumin seeds, lime zest and juice, together with enough salt and pepper to taste - season bravely.
  5. Add the prawns and rub the mix into them well. Cover and chill in the fridge for a couple of hours or overnight if you have time.
  6. Remove from the fridge and allow to come up to room temperature for 30 minutes before you want to cook them.
  7. Get a large Lodge skillet going over a fairly high heat. Add a glug of olive oil and let it heat up nice and hot, and then add the prawns, in batches if necessary. Don’t overcrowd the pan. You want a good sizzle to get a bit of caramelisation. Once they’re done - a few minutes max - remove from the pan and taste and season with more salt and pepper. Throw in the extra chopped coriander, squeeze over a bit more lime juice, and serve alongside the tortillas whilst still warm.

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