- 40g prawns
- ½ tsp ground cumin
- ½ tsp ground coriander
- 50g corn on the cob
- 1/2 tsp oil
- 50g red cabbage, thinly sliced
- ¼ avocado
- ½ lime
- 2 tsp Lurpak Smoked Chipotle Butter
- 1 small soft tortilla
- 1 tbsp fresh coriander leaves
Spicy Prawn Tortilla with Lurpak Infusions Smoked Chipotle
In a bowl, mix together the prawns, cumin, ground coriander, juice of ½ lemon and a pinch of salt. Place to one side for 15 minutes.
Meanwhile, in a pan of boiling water cook your corn for 5 minutes. Remove and put to one side to dry.
Heat your griddle and when hot, place the corn on the griddle until charred on all sides. .
Remove the corn from the pan, allow to cool for 2 minutes and then remove the kernels from the corn.
Heat a frying pan, when hot, add the oil. Add the prawns and spices and fry for 2-3 minutes until they are no longer translucent.
In a bowl, mix together the corn, red cabbage, avocado, lime juice and a pinch of salt.
Warm up the tortilla according to package instructions.
Place the red cabbage mixture into the tortilla, top with the cooked prawns. Top with the Lurpak Smoked Chipotle Butter and then scatter the fresh coriander leaves on top.