Ingredients
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
Batter
To shape
Charcoal/gas/electric grill
Prawns
To serve
Utensils
one non-stick grill plate
How it's done
Batter
Place the corn in a blender along with all the other ingredients up to and including the salt, puree until creamy. Add the maize flour, mix to form a smooth batter, cover and leave to stand for approx. 15 mins.
To shape
Brush the grill plate with oil. With wet hands, shape approx. 2 tbsp of the mixture at a time into flatbreads (each approx. 8 cm in diameter), place on the grill plate so that you have 8 flatbreads.
Charcoal/gas/electric grill
With the lid up, grill the cachapas over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Add the prawns, garlic and oil to the grill plate, mix, season with salt, grill alongside for approx. 4 mins.
Prawns
In a bowl, mix the mango with all the other ingredients up to and including the salt. Add the grilled prawns, mix.
To serve
Spread the prawns on top of the cachapas. Drizzle the Tabasco on top, serve with the lime wedges.
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