Recipe Achiote Prawns with Salsa and Tortillas

[Morning Glory]

This Mexican inspired dish makes a good starter or light lunch. I use El Yucateco Achiote Paste which has a wonderful taste of Mexican oregano (epazote) but you could make your own from scratch. I served this with guacamole as well (not shown).

Ingredients (serves 2)
For the prawns:
8 -10 shell on very large prawns (often called crevettes in the UK)
1 tbsp achiote paste
1 tsp kashmiri chilli powder
1 tbsp tequila
2 tsp oil
You will also need metal or wooden skewers

For the salsa:
100g fresh tomatoes
80g pineapple
½ a red onion
1 bunch of coriander
Green chillies (to taste)
Fresh lime juice
Salt to taste

For the tortillas (makes 2)
40g strong white bread flour
1 tbsp oil
1 tsp salt
100 ml water

Method
To make the salsa:

1. Chop the tomato, onion, pineapple, coriander and chilli finely and mix together. Add salt and fresh lime juice to taste.

To make the tortillas:

1. Mix flour and salt in a bowl. Add the oil and gradually add the water, stirring as you go. Add just enough water to bring the mixture together into a firm dough. You may not need all the water.
2. Place the dough on a floured surface and knead for a few minutes until the dough becomes smooth and elastic. Place in a covered container, cover and leave for 20 minutes.
3. Place the dough on a floured surface, divide into two and shape into balls. Use a rolling pin to roll each ball into a circle of approximately 20 cm (to fit a medium/large frying pan)
4. Add a little oil to a frying pan and turn the heat to high. Cook the tortillas individually. Place a tortilla to the pan cook for 3 to 4 minutes. Turn and cook for a further 3 to 4 minutes. The tortilla should begin to puff up and look blistered. Remove from heat and keep warm.

To make the prawn skewers:

1. If using wooden skewers, soak the skewers in water for 20 minutes.
2. Shell and de-vein the prawns leaving tail section intact. You can use the heads and shell to make seafood stock.
3. Mix the achiote paste, kashmiri chilli powder, tequila and oil together to form a loose paste.
4. Thread the pre-soaked skewers through the prawns. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with the achiote mixture. At this point you can leave the prawns to marinate for up to an hour.
5. Place the skewers under a hot grill (broiler) and cook for a 3-4 minutes on each side.