- serves 5
Arugula, prawns, special salsa and a smoked paprika mayonnaise make this dish memorable for your taste buds.
Equipment needed: Medium-sized skillet.
Courtesy of Jason Carr of El Camino's
½ cup canned diced tomatoes
¼ tsp lime juice
1 Tbsp fresh cilantro, chopped
¼ tsp minced garlic
¼ tsp white sugar
1 pinch ground cumin
1 pinch chipotle powder
1 pinch anchovy powder
1 pinch smoked paprika
salt and pepper to tasteSmoked Paprika Mayonnaise
⅓ cup mayonnaise
½ tsp smoked paprikaArepas
½ lb(s) prawns
2 cup white corn flour
1 pinch salt
1 ½ cup water
2 Tbsp olive oil, divided
1 bunch arugula
1. Mix tomatoes, lime juice, chopped cilantro, minced garlic, and sugar together.
2. Add a pinch of ground cumin, chipotle powder, anchovy powder, or season to taste. Salt and pepper to taste. Set aside.Smoked Paprika Mayonnaise
1. In a bowl mix mayonnaise with smoked paprika. Set aside.Arepas
1. Preheat oven to 400 degrees Fahrenheit.
2. Peel and remove soft shells from prawns. Set aside.
3. Place white corn flour in a bowl. Add a pinch of salt and water. Mix with hands until a dough forms.
4. Roll dough into 5 equal sized balls. Using your hands, form arepas by flattening each ball into the shape of hamburger patty.
5. Add 1 teaspoon of olive oil to a pan; warm over medium heat. Place 1 or 2 arepas at a time in the pan. Fry on either side until golden brown. Remove from heat and place on a baking sheets.
6. Once all arepas are ready, cook in oven for twelve minutes. Remove from oven and set aside.
7. Add remaining oil to skillet and warm over medium heat. Once oil is heated, cook and stir prawns until they are pink. Add salsa for just long enough to warm.
8. Remove skillet from heat.
9. Using a butter knife make a small pocket in the middle of each arepa. Spread mayonnaise inside to taste. Stuff each arepa with prawn mixture and arugula. Serve.