4 flour tortillas
400g raw Tiger prawns
200g high melt cheese, such as mozzarella
1 red capsicum
1/2 red onion
1 bunch Continental parsley
1/4 bunch coriander leaves
1 fresh jalapeno
1/2 cup canola oil
4 raw garlic cloves
2 Tbs kosher salt
500mL sour cream
1 Tbs chipotle adobo paste
1/2 lime, juiced
Salt to taste
Butterfly prawns by making an incision on the fattest part of the prawn length ways, while still keeping it in one piece. Leave prawns in the fridge.
Julienne red capsicum, ensuring membrane and seeds are removed.
Finely slice red onion.
To make chimichurri, blitz parsley, coriander, raw garlic, fresh jalapeno, canola oil and salt in a blender until a paste consistency.
To make chipotle crema, mix sour cream, chipotle and lime juice in a bowl. Season with salt.
In a pan on medium to high heat, add canola oil, capsicum and red onion and saute until the capsicum softens and the onion begins to colour.
Add prawns and stir, keeping them moving for about 3 minutes, or until the prawns have started to become pink.
Remove from heat, add 2 tablespoons of chimichurri to the pan and mix until prawns are coated. Transfer to a bowl and leave to rest.
In a separate large pan on a low heat, place a tortilla and add a layer of cheese, leaving the edges free.
Once cheese has melted, place prawn mix on half of the tortilla and then fold in the half. Flip over after 1 minute and toast the other side for a further minute.
Remove from pan and let rest for about 2 minutes. Repeat for each serving.
Cut quesadillas into quarters. Arrange on a plate so corners are all facing the same way.
Put a dollop, or use a squeezy bottle, of chipotle crema on top of the quesadillas.
Garnish with chopped coriander, fresh limes and chilli.
Recipe provided by South Of The Wall