Guacamole with prawns enchipotlados, quick Mexican recipe
Total: 17 min Diners: 2
In less than 15 minutes you have a perfect starter for any moment with this guacamole with enchipotlados prawns on top. Actually the idea is not mine but Roberto Ruiz’s who serves it this way at BarracudaMX but it is also a reality that I have not tried his recipe. I tried another one. But it seemed like a good combination in my head and…. How right! It works wonderfully the spicy point of the prawns with its sweetness inside and the guacamole base, put all on top of a quality totopo (I highly recommend the ones from Maíz Maya) is a delicious snack ideal for a snack.
There are certain mistakes you should never make when preparing a guacamole, but without a doubt something very important is to have a good fruit, key for all kinds of recipes with avocado, and make it at the time. It is not necessary to travel to Mexico to discover its elegance, its quality fat and the infinite possibilities we have in Spain with it. The bodies of the prawns – the heads are not thrown away, they can be used for any broth – will go through the mixture of the sauces and then we will sauté them at maximum heat so that they brown quickly on the outside and remain juicy on the inside. For the guacamole, I personally never use olive oil but I do use cilantro, a little chili, lots of lime and salt. And if you want the hit of any hot sauce that also leaves flavor.
How to make guacamole with enchipotlados prawns
Avocado, 1 pc Fresh cilantro, 2 sprigs Red chili, 3 thin slices Salt, c/s Lime, 1/2 pc Shallot, 1/4 pc Hot sauce, to taste Totopos to go with it, a handful
Chorizo bell pepper paste, 2 teaspoons Ketchup, 1 tablespoon Perrins sauce, 1/2 teaspoon Chipotle sauce, 1 tablespoon Raw prawns, 10 pcs
Mix the ketchup, Perrins sauce, chipotle sauce and chorizo bell pepper pulp. Peel the prawns and remove their heads, keeping them to make broths or fumets.
Cut the avocado in half lengthwise, open and remove the pip inside. The best trick is to give the pipo a sharp blow with the help of a good knife and with the avocado resting on the board -not in your hand-, twist slightly and it will come right out. It is very simple. With a spoon scoop out all the avocado flesh separating it from the skin.
Where we are going to prepare the guacamole – the ideal place is the typical Mexican molcajete de lava, a mortar can also work – lightly mash a little chili to taste. The amount depends on how spicy we want our guacamole.
Smash the avocado right there, sometimes it is easier first with a fork and then with the pestle and mortar. When it is well mashed, add the lime juice, salt, hot sauce and finely chopped cilantro. Also grate the shallot on top and stir everything well to integrate the flavors.
Dip the prawns in the sauce and sauté over high heat in a frying pan or wok, stirring them so that they brown on the outside but remain undercooked on the inside.
Dispose the guacamole as a base and place the prawns on top. Finish with a few more cilantro leaves and a few more chili slices. On the side, some tortilla chips.