Tuesday 15 June 2010

World Cup Kitchen starts with.......Prawn Fajitas

The World Cup starts today June 11th and will be in our lives for good or bad for the next 30 days

I thought it would be a great idea to every day when I am cooking in the kitchen to cook something from one of the countries that is playing that day. During the week it will be something quick and easy and when I have a day off or the weekend I will do something a bit more complex.

Day 1

South Africa 1 Mexico 1 

France 0 Uruguay 0

World Cup Kitchen is Mexican: Prawn Fajitas

Its very easy…you prepare a few dips: Guacamole, Sour Cream, Fresh Salsa

Prawns are marinated in small amount of olive oil, lemon & spices and cooked on a very hot dry pan

All served in warm tortillas


400g Prawns
Tbsp Olive Oil
1 Lemon
Cayenne Pepper, Chilli powder, Paprika, Garlic salt, Onion powder
Flour tortillas

Grated cheese
Sour Cream
Red onion
Roasted Pepper
Olive oil
Red Wine Vinegar
Fresh Coriander

Cooking utensils
Chopping board
Sharp Knife
Bowls for sauces and for marinading prawns
Frying pan
Aluminum Foil


- Use a pinch of all the spices you intend on using & add with olive oil, red win vinegar and lemon juice.
- Whisk all marinade ingredients together and place prawns in for minimum 30 minutes (the longer the better)


This is very similar in technique to the Cayenne Onion relish...   

- Chop red onion up finely and leave in a bowl of ice water for 30 minutes
- Chop roasted paprika & coriander finely
- De-seed and chop up flesh of tomato finely 

- Mix all together and add a drizzle of olive oil and red wine vinegar
- Season with salt & pepper to taste


- On a very hot frying pan place your prawns and cook
- Wrap your tortillas in tin foil and place in a hot oven for 5 minutes

Serve all together with your 3 dips and some grated cheese in a warm tortilla



  1. We tried it tonight for diner, delicious, Lhasa loved it so much that she has lost a teeth! Two remarks...I love guacamole with coriander and my suggestion, have a good bottle of riesling with it, we did and it was perfect!

    Thanks chef!

    Shirley and co

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