Prawn Tacos with whipped guacamole and watermelon-tomato salsa by Adam Liaw
These prawn tacos take their sweetness from a summery hit of watermelon and tomato salsa. They’re fresh, fun and perfect for eating outdoors with a nice, chilled glass of Brown Brothers 1889 Dry Rosé.
4 tbsp olive oil
1 kg large raw prawns, peeled with shells reserved (about 24 prawns)
Grated rind of 1 large lemon
Salt and pepper, to season
12 small soft flour tortillas, to serve
1 continental cucumber, peeled and finely sliced, to serve
¾ cup sour cream, to serve
1 cup loosely packed coriander leaves, to serve
¼ brown onion
1 clove garlic
Juice of 1 large lemon
1 tbsp olive oil
¼ tsp salt
1 cup mixed cherry tomatoes, quartered
¼ red onion, peeled and finely sliced
1 tsp fish sauce
A pinch of salt
2 tsp white wine vinegar
1 tbsp extra virgin olive oil
¾ cup seedless watermelon, cut into 1cm cubes
Freshly ground black pepper, to taste
Combine the tomatoes, onion, fish sauce, salt, vinegar and olive oil in a large, non-reactive bowl and set aside for at least 10 minutes. Stir through the watermelon and black pepper when ready to serve.
For the whipped avocado, combine all the ingredients in a small blender or food processor and process to a smooth consistency. Adjust for seasoning.
Heat a large frying pan over medium heat and add the olive oil. Fry the prawn shells until fragrant and bright red, then remove the shells from the pan with tongs, leaving the oil in the base of the pan. Add the prawns and season well with salt and pepper. Fry for about 3 minutes until just cooked through, adding the lemon rind and chilli for the last minute of cooking.
Heat your oven to 180C. Heat the flour tortillas by wrapping them in aluminium foil in 3 packets of 4 tortillas each. Place the foil packets in the oven for 15 minutes until the tortillas are warmed through.
To serve, place all the elements of the dish on the table and let everyone help themselves. Spread a little sour cream and guacamole on a tortilla, add cucumber, salsa and prawns, and garnish with coriander.