Wednesday, 3 April 2013

Sluttishly Savoury: Chorizo and Prawn Lettuce Wraps

I've become a bit obsessed with recreating the dishes I eat in restaurants. Sometimes it's not possible - I think the neighbours might have something to say if I started spit-roasting a pig in the back garden - but oftentimes, it's not only startling cheap and easy, but also brings back lovely memories of Happy Eating Experiences.

This chorizo and prawn lettuce wrap concoction was *inspired* by the starter I had in [insert name of popular Mexican chain restaurant here] on Mother's Day. Mama B ate free! I KNOW. Totally not the reason I chose that particular restaurant. Ahem.

Although I'm usually a proponent of pre-emptive carbo-loading - who knows when you might be asked to carry a heavy box, or walk up four flights of stairs? - this dish is served in Little Gem lettuce leaves, and as such is what I might call a 'Light Bite'*. DON'T WORRY - there's double cream and butter in there to stop you feeling too saintly. AND: tequila. I seem to cook with alcohol A LOT, don't I?**

Oh, and is my version better than the restaurant meal? Damn straight it is.

Spicy Chorizo & Prawn Lettuce Wraps with Lime & Tequila Sauce (serves 2 as a light lunch, 4 as a starter)
You will need:
For the filling
  • A glug of olive oil
  • 4 cloves garlic, minced or finely chopped
  • 1 or 2 red chillies, deseeded and finely chopped
  • 1 medium-sized onion, chopped
  • 1 red pepper, roughly chopped
  • 100g chorizo, skin off and sliced into half-moons
  • 100g tinned sweetcorn, drained
  • 200g uncooked king prawns, peeled and deveined 
  • Salt and pepper to taste
For the sauce
  • Juice of 1 large lime
  • 125ml tequila
  • 2 cloves garlic, minced or finely chopped
  • 60ml double cream
  • 25g unsalted butter, cubed
  • A pinch of salt
To serve
  • The leaves of 1 Little Gem lettuce, washed
Make it!
  1. Heat the oil in a heavy-bottomed pan (I used a cast iron skillet) over a medium heat. Fry the garlic, chilli, onion and pepper until the onion has softened. Add the chorizo and continue frying until its edges brown slightly.
  2. Throw in the sweetcorn and prawns, and heat until the prawns turn pink. Season to taste.
  3. Meanwhile (I know, I know, I'm asking you to make BOTH bits at ONCE. You'll cope) bring the lime juice, tequila and garlic to a rolling boil in a separate pan. Simmer until there's about half the liquid left. Stir in the salt.
  4. Slowly add the cream. Turn down the heat a little, and stir for about three minutes. 
  5. Remove from the heat and whisk in the cubes of butter, until the sauce has thickened (it's a thin sauce anyway, so don't bust a gut trying to get anything like a hollandaise or whatnot. Ain't happening).
  6. Serve while both components are scorching hot, allowing people to dish up their own portions into lettuce leaf 'wraps', and topping with sauce.
* I am lying. I have never used the term 'Light Bite' before.
** I am actually tee-total.
*** I'm not even kidding.

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