Prawn tacosby Grace Ramirez | Cuisine issue #156
8 dried guajillo chillies (available from specialty food stores), split lengthways, deseeded
2 cloves garlic, peeled
3 teaspoons apple cider vinegar
1 tablespoon sugar
1⁄2 teaspoon fine salt
1 teaspoon ground cumin
Put the chillies in a saucepan and cover with water. Bring to the boil then simmer for 30 minutes or until soft. Drain.
Put 1⁄2 cup fresh water and the chillies in a blender. Add the rest of the ingredients then blend for 3 minutes or until smooth. Add a little more water if necessary. Strain through a sieve. Reserve.
For the tacos
2 tablespoons olive oil
24 large prawns, deveined and butterflied, patted dry
fried corn tortillas, guacamole, coriander and lime wedges to serve
Lightly oil a large baking sheet and arrange the prawns in a single layer. Season with salt and freshly ground black pepper then drizzle with the guajillo adobo and refrigerate for 30 minutes.
Preheat the barbecue to medium. Grill the prawns for 5-7 minutes or until well cooked then turn and grill for a further 30 seconds. Serve with tortillas, guacamole and coriander, with lime wedges on the side.
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