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By Alki Chef Jeremy McLachlan
Serves
4-5 as an appetizer or 2-3 entrees.
10 U-15 Fresh Prawns (or use 21/25's)
4 Tbsp Chili Rub (recipe below)
3 Tbsp Canola Oil
1 c Mole (recipe below)
1 c Pico De Gallo (recipe below)
1 pkg White Corn Tortillas
2 Lime Wedges, for garnish
Clean and devein prawns. Toss prawns with oil and chili rub. Let sit for 15 minutes. Place the chili prawns on the grill and cook on both sides until pink. Put Mole in a bowl and place on a platter. Warm corn tortillas on the grill and then place in a clean kitchen towel. Arrange prawns around the bowl of Mole and garnish with lime wedges. Serve with Pico de Gallo.
Chili Rub
2 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Kosher Salt
½ tsp Ground Coriander
¼ tsp Ground Cumin
Pinch Nutmeg
Pinch Cinnamon
Mix all of these ingredients together. (A great spice rub to have in the kitchen.)
Mole
(Makes 1½ cups)
2 c Chicken Broth, low sodium
½ Onion, roughly chopped
1 Garlic Clove, minced
2 Dried New Mexican Chilies, deseeded
1 Ancho Chili (dried poblano peppers), deseeded
1 tsp Ground Coriander
¼ c Toasted Pepitas (pumpkin seeds)
3 Tbsp Toasted Sesame Seeds
½ tsp Salt
4 Tbsp Cocoa Powder
In a heavy bottom saucepan add chicken stock, onion, garlic, chilies, and coriander. Bring to a boil and simmer for 10 minutes over medium heat. Add toasted seeds and cook additional 5 minutes. Set aside to cool 10-15 minutes. Purée mixture. Season with salt and cocoa powder.
Pico de Gallo
(Makes 1 3/4 cups)
2 Roma Tomatoes, diced
½ Sweet Onion, diced
½ Jalapeno Pepper, seeded and minced
½ c Jicama, diced
½ bunch Cilantro, chopped
1 tsp Salt
1 Lime Juice
Mix all ingredients and let rest 20 minutes in refrigerator. Check seasoning before serving.
