Smother corn-on-the-cobs with olive oil, salt & pepper
Add a dollop of Gran Luchito Chipotle Chilli Paste to king prawns with a little olive oil, salt & pepper
Grill corn-on-the-cob until nicely golden and slightly charred
Place marinated prawns on barbecue
Cook until crisping up on outside
Leave to rest before serving
Warm tortillas on barbecue
Combine corn with sliced avocado, coriander, shredded white cabbage, lime juice, salt & pepper
Cut prawns into bitesize chunks
Mix with salad and leave for a little while for flavours to combine
Stir a little Gran Luchito Chipotle Chilli Paste through some creme fraiche
Fill tortillas with mixture and top with dollops of spiked creme fraiche
How to make it
- Light Big Green Egg and get it to 200C (top vent closed, with daisy wheel fully open. Bottom vent open about 3 fingers’ width). Set up to cook directly with the cast iron grill on top.
- In a shallow, wide bowl, add 1tbsp olive oil and a good pinch of salt & pepper.
- Roll de-husked corn on cob in oil and place on Big Green Egg. Lower lid and check back in 3-4 minutes or so, turning when the bottom is nicely browned and slightly charred. Take care to burp the Egg when opening lid at these temperatures.
- Meanwhile, shell shrimp and remove back vein with a sharp knife (you can make a lovely stock with the shells if you like!) In the same bowl as you used to oil the corn, add 1tsp of Gran Luchito Chipotle Paste. Stir with the remaining oil and then add the prawns. Leave for a few minutes while the corn finishes.
- Remove corn and add the prawns to the barbecue. These won’t take long, so don’t leave them unattended. Lower lid and give them about 2 minutes before turning them. Ideally, you’ll get a nice char on the very edges of the prawns, whilst the rest is nicely browned and the inside remains tender and juicy.
- Remove and snuff out your egg if not using for more dishes. You’ll use it again to warm the tortillas but this doesn’t require it to be lit.
- Chop the prawns into bitesize pieces and cut corn away. Place both in a mixing bowl along with the roughly diced avocado, a handful of roughly chopped coriander, juice of half a lime, shredded cabbage, a drizzle of olive oil, salt and pepper.
- Mix well but gently (you don’t want to mush the avocado too much).
- Warm the tortillas on the cooling egg.
- Stir remaining Gran Luchito Chipotle Paste into the crème fraiche.
- If using 8, double layer the tortillas and fill each generously with the mixture and dollop the spicy crème fraiche on top. Serve with wedges of remaining lime and some more roughly chopped coriander.
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