These prawn wraps are made by tortillas that are folded over the combined prawn and cheese filling and then baked in the oven for a snack of crispy golden deliciousness. Serve the prawn wraps with a little salsa and a dollop or two of sour cream.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
The following quantities will serve four.
Handy Hint: You may substitute pieces of fish, or other seafood, for the prawns in this recipe.
- 3 tbsp cooking oil
- 3 cups finely grated cheese
- 2-3 tbsp roughly chopped coriander leaves
- 3 green shallots, finely sliced (keep white and green parts separated in bowls)
- 2 cloves garlic, finely grated
- 1 small red chilli, deseeded and then very finely chopped
- 3 tbsp tequila (optional)
- 750g green prawns, peeled, deveined and sliced in half lengthways
- Freshly ground salt and pepper
- Juice of half a lime
- 4 large tortillas
Preheat your oven to 200C/400F. Place an oven rack into the central position in your oven.
Line a baking tray with foil and then brush the foil with a tablespoon of the cooking oil. You may need a couple of baking sheets for the wraps.
In a bowl, mix together the grated cheese, roughly chopped coriander leaves and the sliced greener parts of the green shallots. Place the bowl to one side.
Now blot the prawns dry with some paper towel and then sprinkle them with a little salt and pepper. Heat a tablespoon of the cooking oil over a medium heat in a heavy based frypan. Saute the sliced white parts of the green shallots, garlic and chilli for a couple of minutes until softened.
Add the tequila to the shallot/garlic/chilli mixture and continue to cook until the tequila has evaporated. Now add the prawns to the pan and cook for a few minutes until the prawns are pink and cooked through.
Transfer the contents of the pan to a bowl and stir through the lime juice. Then drain the contents of the bowl through a sieve to remove any liquid; doing this will minimise the risk of a soggy wrap.
Lay the tortillas out on a clean work surface. Sprinkle half of the cheese mixture over half only of each tortilla, leaving a clean border around the outer edge of the tortilla. Now lay a quarter of the prawn mixture over the top of the cheese on each tortilla. Sprinkle some of the remaining cheese mixture over the top of the prawns.
Fold the tortilla in half over the top of the prawns and cheese; the tortilla should be a semi-circle in shape. Carefully place the once-folded wrap onto the oiled foil-lined baking tray. Brush the upper surface of the wrap with the remaining cooking oil.
Place the tray of prepared wraps into the oven and cook for approximately five to 10 minutes or until they start to brown (keep an eye on the cheese as it melts – cook it the way that you like it). Then remove the tray of wraps from the oven and allow them to cool for a few minutes on a wire rack.
Serve the wraps with either salsa or sour cream (or both).
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