AT A GLANCE
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast. If you aren't up for grilling the king prawns, they can just as easily be pan-fried. A little salsa goes a long way here.
|01||For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil. Lower the heat and simmer gently, turning the chillies occasionally, for 15-20 minutes or until tender but not falling apart.|
|02||Drain the chillies and place in a blender or food processor, add the tomatillos, garlic, cumin and a good pinch of sea salt, and pulse just until the tomatillos are coarsely chopped. Add the coriander and blend until smooth. Return to the saucepan and simmer the sauce for 5 minutes.|
|03||Season the prawns with sea salt. Brush a charcoal grill with olive oil or drizzle oil into a hot pan. When just about smoking, add the prawns and cook a minute each side until just cooked, then pile onto a serving platter. Spoon a little salsa over the prawns and sprinkle with toasted sesame seeds and extra coriander, and serve with the remaining salsa and lime wedges.|