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Prawn tortillas
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 442
  • Fat about 16g
  • Carbohydrates about 44g
  • Protein about 27g
This is needed
This is needed for 4 people
To marinate the prawns
  • 4 wooden skewers
  • 2 garlic clove, pressed
  • 2 tbsp honey
  • 0.5 organic lemon, use grated zest and juice
  • 400 g shelled, raw prawns
  • 2 tbsp olive oil
Vegetable filling
  • 300 g cooked corn cobs
  • 0.5 cucumber, deseeded, diced
  • 1 red chilli pepper, cut into rings, deseeded
  • 0.5 tsp salt
  • 1 papaya, diced
  • 4 wheat tortillas
Lime and coriander crème fraîche
  • 100 g crème fraîche
  • 0.5 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 0.25 tsp salt
  • 0.5 bunch coriander, finely chopped
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And that's how it's done
And that's how it's done
To marinate the prawns
Place the wooden skewers in cold water for approx. 10 mins. Mix the honey with all the other ingredients up to and including the oil. Thread the prawns onto the skewers, brush with the marinade. Cover and marinate in the fridge for approx. 1 hr.
Vegetable filling
Grill the corn over/on medium heat (approx. 200 °C, for approx. 10 mins. all over. Remove the corn kernels from the cob using a knife, mix with the cucumber, chilli pepper and papaya, season with salt.
Grill the prawn skewers over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side, grill the tortillas for approx. 1 min. Spread the vegetable filling on top of the tortillas, remove the prawns from the skewers, roughly chop and place on top.
Lime and coriander crème fraîche
Combine the crème fraîche, lime zest, lime juice and coriander, season with salt. Spoon on top of the tortillas.