for 4 person

To marinate the prawns

4	wooden skewer
2 tbsp	honey
2	garlic clove, pressed
½	organic lemon, use grated zest and juice
2 tbsp	olive oil
400 g	shelled, raw prawn

Vegetable filling

300 g	cooked corn cob
½	cucumber, deseeded, diced
1	red chilli pepper, cut into rings, deseeded
1	papaya, diced
½ tsp	salt

Tortillas

4	wheat tortillas

Lime and coriander crème fraîche

100 g	crème fraîche
½	lime, rinsed with hot water, dabbed dry, use grated zest and juice
½ bunch	coriander, finely chopped
¼ tsp	salt

How it's done

To marinate the prawns

Place the wooden skewers in cold water for approx. 10 mins. Mix the honey with all the other ingredients up to and including the oil. Thread the prawns onto the skewers, brush with the marinade. Cover and marinate in the fridge for approx. 1 hr.

Vegetable filling

Grill the corn over/on medium heat (approx. 200 °C, for approx. 10 mins. all over. Remove the corn kernels from the cob using a knife, mix with the cucumber, chilli pepper and papaya, season with salt.

Tortillas

Grill the prawn skewers over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side, grill the tortillas for approx. 1 min. Spread the vegetable filling on top of the tortillas, remove the prawns from the skewers, roughly chop and place on top.

Lime and coriander crème fraîche

Combine the crème fraîche, lime zest, lime juice and coriander, season with salt. Spoon on top of the tortillas.

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