Prawn Tacos with Pear Salsa

About Prawn Tacos with Pear Salsa

Ingredients

• Prawns, shelled and deveined 400 gms
• Taco shells 4
• Pear 1
• Tomato ketchup 1 cup
• Tabasco a dash
• Honey 1 tbsp
• Red chilli flakes 1 tsp
• Salt to taste
• Garlic, chopped 2 tbsps
• Lemon juice 1 tbsp
• Oil 2 tbsps
• Iceberg lettuce, shredded ½ cup

How to Make Prawn Tacos with Pear Salsa (Stepwise Photos)

Method

1. To make pear salsa, take tomato ketchup in a bowl, add Tabasco, honey and ½ tbsp red chilli flakes and mix well. Add salt and mix well.
2. Trim the two ends of the pear and chop it finely. Add this to the salsa and mix well.
3. Take prawns in another bowl, add salt, garlic, lemon juice and remaining red chilli flakes and mix well.
4. Heat oil in a non-stick pan, add the marinated prawns and saute for 3-4 minutes.
5. Line the taco shells with iceberg lettuce and arrange them in a serving platter. Keep prawns and pear salsa over the lettuce and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps