Thursday, 8 April 2010
Honey chipotle shrimp and roasted poblano salad
2 tbsp honey
1 tbsp lime
1/2 chipotle in adobo, finely diced
2 tbsp olive oil
Salad leaves of your choice
1/2 poblano pepper (or bell pepper), chargrilled and thinly sliced
2 large tortillas
Snugly place each tortilla in a glass bowl and bake in a low oven for 20 mins. Allow to dry. Place the salad, poblano pepper strips and any other salad ingredients (toasted corn, pinto beans etc.) you like into each bowl.
Pan fry the prawns in a wok and as soon as they turn pink, add the dressing. Give everything a quick stir and tip over the salad. Devour.