Recipes PRAWN WRAPS WITH SPICY GREEN VELVET SAUCE
PRAWN WRAPS WITH SPICY GREEN VELVET SAUCE
Prawns combine with avocado, crème frâiche and our Cape Herb & Spice Sriracha Spice to make for a dreamy tiny tortilla bite. Serve a few with cocktails or bulk up and turn it into a full-on meal.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- FOR THE GREEN VELVET SAUCE
- 2 fat cloves garlic, finely sliced
- juice of 1½ limes
- zest of 1 lime, finely grated
- 1½ tsp Cape Herb & Spice SRIRACHA CHILLI
- large handful of fresh coriander (10 sprigs)
- ¼ tsp salt
- FOR THE WRAPS
- 4 Tbsp crème frâiche (or double cream yoghurt)
- 800g cooked prawn meat
- 6 Tbsp water
- 2 packets cocktail-size wholewheat tortillas
- 1½ ripe avocadoes
- butter lettuce
- METHOD -
Place all the ingredients for the sauce in a food processor or blender and blitz until velvety smooth. Heat the tortillas, fold a butter lettuce leaf into each cocktail tortilla, top with a few prawns and spoon over a very generous dollop of green velvet sauce. Fold over and tuck in.
(More options for this recipe: #1: If preferred, leave out the tortillas and just use the butter lettuce as a wrap. #2: Use hard shell tacos instead of the tortillas – the crunch of the taco against the smoothness of the velvet sauce is a textural dream. 3#: Shred gem lettuce and layer it in glasses with the prawns and velvet sauce.)
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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