Mexican-style prawns

Mexican-style prawns

Total: 41 Min. | Active: 15 Min.
lactose-free
Nutritional value / people: 178 kcal
, Fat: 7 g
, Carbohydrate: 4 g
, Protein: 25 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate

1 tsp olive oil
1 organic lemon, use grated zest only
1 tbsp tequila
2 tbsp beer
1 red chilli deseeded, finely chopped
24 peeled raw prawn tails (organic)
4 long wooden skewers
4 spring onions with greens, halved lengthwise

To grill

½ tsp sea salt
½ bunch coriander, torn into pieces
2 tbsp salted peanuts, coarsely chopped
1 tbsp olive oil
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How it's done

To marinate

Combine the oil, lemon zest, tequila, beer and chilli. Thread the prawns onto the skewers, brush with a little marinade. Brush the spring onions with the remaining marinade, cover both and marinate for approx. 20 mins.

To grill

Charcoal/gas/electric grill: Cover the skewered prawns and spring onions and grill for approx. 3 mins. on each side over/on a very high heat (approx. 250°C), season. Scatter the coriander and peanuts over the top, drizzle with olive oil.

Good to know
Serve with: Baked potatoes and sour cream.

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

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