Rachel Allen's Mexican Prawns
Rachel uses Dublin Bay Prawns (also known as langoustine) to create this easy and tasty dish. She accompanies the prawns with warm tortillas, home-made guacamole and tomato salsa for an authentic Mexican feel. This is a great dish to serve on a platter if you are entertaining friends and family – everyone can dig in to the various elements of the dish and it will be a real crowd pleaser.
Tips for Rachel Allen's Mexican Prawns recipe
- Add your garlic shortly before the prawns are ready, too much cooking will burn it making it bitter.
- You can store your guacamole in the fridge for up to 24 hours, but make sure the surface is covered with Clingfilm.