Prawn Tortas with Salsa Mexicana

Name: Prawn Tortas with Salsa Mexicana
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: ½ lime; 1 dried chipotle chilli; 1 tbsp olive oil; 100 g/3½ oz/⅔ cup drained sun-dried tomatoes in oil; 100 g/3½ oz/⅔ cup drained sun-dried tomatoes in oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 80 g/2¾ oz/scant ⅔ cup plain flour; 1 tbsp olive oil, plus extra for greasing; 30 g/1 oz feta cheese; ½ egg; 1 handful of coriander leaves; 175 g/6 oz raw, peeled king prawns; 1 garlic clove; 4 spring onions; 200 g/7 oz potatoes

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

For the Prawn Tortas

200 g/7 oz potatoes
1 garlic clove

Americas
Mexico
Fish course
Sauce
Pescatarian
Central America
Street Food
Spicy

Method

CHOP THE UNPEELED POTATOES into 1cm/½in cubes and cook them in a saucepan of boiling water for 8 minutes, or until tender. Drain in a colander and refresh under cold water, then drain again. Return the potatoes to the saucepan and lightly mash them so that they start to break down. Leave to one side.

WHILE THE POTATOES COOK, peel the garlic and trim the spring onions, then put them into