Equipment
Ingredients
Filling
- 30 ml olive oil
- 4 prawns
- 100 g shallot, finely chopped
- 1 jalapeño pepper, finely chopped
- 3 scallions, finely chopped
- 30 g cream cheese
- 50 g mayonnaise
- 150 g cheddar cheese, grated
- 300 g sweetcorn, cooked
- 1 g black pepper
Serving
- 2 tortillas, soft
Nutrition (per serving)
Method
Preheat the grill to a high setting, approximately 230°C (450°F).
Heat olive oil in an ovenproof pan over medium-high heat and sauté the prawns until they turn pink and reach an internal temperature of 63°C (145°F).
Remove the prawns from the pan and roughly chop them into bite-sized pieces.
In the same pan, sauté the chopped shallots, jalapeño, and scallions for 3 to 5 minutes until they are soft.
Take the pan off the heat and stir in the cream cheese, chopped prawns, mayonnaise, grated cheddar, and cooked sweetcorn until fully combined.
Place the pan under the preheated grill and cook until the cheese mixture is bubbling and the top is lightly golden.
Season the mixture with freshly ground black pepper to taste.
Serve the hot corn and prawn mixture immediately with the soft tortillas.
Chef's Notes
- For the best flavor, use fresh, plump prawns. If using frozen, ensure they are fully thawed and patted dry before cooking to prevent steaming.
- Don't overcrowd the pan when sautéing the prawns; cook them in batches if necessary to ensure a good sear rather than steaming.
- Adjust the amount of jalapeño to your spice preference. For less heat, remove the seeds and membranes before finely chopping.
- The key to a great filling is the balance of creamy (cream cheese, mayonnaise) and savory (cheddar, prawns, corn). Taste and adjust seasoning before grilling.
- Warm the tortillas slightly before serving by wrapping them in a damp kitchen towel and microwaving for 30 seconds, or warming them gently in a dry skillet.
Storage
Refrigerator: 3 days — Store filling separately from tortillas
Reheating: Reheat filling in a pan or microwave until the cheese is melted.
