Mexican Prawn Cocktail

Need

• The Prawns

• 500 Grams raw prawns, peeled and cleaned
• 1/2 red chilli
• 1/2 shallot
• small handful fresh coriander or cilantro
• 1 limes zest and juice
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1/2 Teaspoon ground cumin
• 1 Pinch pink salt flakes BUY

• The Chipotle Sauce

• 2 cloves garlic
• 1/2 red onion
• 1 chipotle chilli in adobo sauce
• 1 limes juice
• 1 Tablespoon Worcestershire sauce
• 1 tomato, halved
• 1 Tablespoon Tequila
• 1 Pinch pink salt flakes BUY
• 1 Pinch black pepper

• The Fresh Salsa

• 1 avocado cubed
• 200 Grams multi-coloured cherry tomatoes, quartered
• 1/4 red onion thinly sliced
• 1 limes juice
• 1 Handful fresh coriander or cilantro leaves
• 1/2 Pineapple-fresh sliced, grilled and cubed

• The Rest

• 1 Batch Tortilla Triangles or corn chips to serve Recipe
• a few fresh coriander or cilantro leaves, for garnish

Do

1  

The Prawns;

2  

Place prawns into a stasher bag. Place remaining 'prawn' ingredients into the Thermomix bowl and chop 6 sec/speed 6.

3  

Pour into the stasher bag and mix in with the prawns. Seal bag and refrigerate for at least 2 hours.

4  

Place 500g of water into the Thermomix bowl. Place the stasher bag into the Varoma dish and cook 10 min/100°C/speed 4. Turn the stasher bag over and cook 10 min/100°C/speed 4. Leave in the stasher bag for 10 minutes to continue cooking.

5  

The Chipotle Sauce;

6  

Place all ingredients into the Thermomix bowl and combine 20 sec/speed 6. Scrape bowl and repeat.

7  

The Fresh Salsa;

8  

Combine all ingredients in a bowl.

9  

Assembly;

10  

In a large bowl, mix the prawns, sauce and fresh salsa together. Spoon into glasses. Garnish with extra coriander and top with a tortilla triangle or two.