AT A GLANCE
In Mexico, queso fresco, fresh cheese, is commonly crumbled over dishes like this. It's difficult to find in Australia, but feta makes a good substitute.
|01||For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 12 pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Heat a char-grill pan or cast-iron frying pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.|
|02||Meanwhile, for pico de gallo, combine all ingredients and 2 tbsp water in a bowl and set aside for flavours to develop (5 minutes).|
|03||Combine cabbage and mayonnaise in a bowl, season to taste and set aside.|
|04||Preheat a char-grill pan over high heat. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through (2 minutes).|
|05||Top tortillas with prawns, cabbage mixture, pico de gallo and feta, roll to enclose, wrap in paper, tie with kitchen string and serve.|
Note White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.