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
- 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
- The leaves of 1 Little Gem lettuce, washed
- 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.
- Throw in the sweetcorn and prawns, and heat until the prawns turn pink. Season to taste.
- 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.
- Slowly add the cream. Turn down the heat a little, and stir for about three minutes.
- 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).
- 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 actually tee-total.
*** I'm not even kidding.