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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
4 cups halved lengthwise and cut into strips nopales pieces |
3 teaspoons olive oil |
2 cloves chopped garlic |
1 red onion, finely sliced |
5 dried guajillo |
2 roasted red bell peppers, peeled and cut in strips |
5 tablespoons chopped cilantro |
salt and pepper |
30 cleaned king prawn |
10 blades lemongrass |
balsamic syrup (reduced balsamic vinegar) |
cilantro oil |
carmelized onions |
sun-dried tomatoes |
chili oil (infused oil) |
Directions:
1. Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool.
2. Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper.
3. Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.
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