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Spring margarita & tostadas gambas pairing

Created by chef Alexis Delassaux

To be paired with the Spring Margarita

Created by chef Alexis Delassaux

To be paired with the Spring Margarita

Spring margarita food pairing Alexis Delassaux

INGREDIENTS

  • For 2 people
  • For the chipotle mayonnaise :
  • 20g chipotle puree
  • 1 egg yolk
  • 100g sunflower oil
  • 3g salt
  • For the Mango chutney :
  • 1 mango
  • 1 red chili
  • ½ red onion
  • ¼ bunch coriander
  • 2 corn tortillas
  • 100g cooking oil
  • 6 small king prawns

INSTRUCTIONS

  • Step 1

    To make the mayonnaise, add the egg yolk, chipotle puree and salt to the food processor and blend, adding the oil a little at a time.

  • Step 2

    For the mango chutney, finely chop all the ingredients and mix together.

  • Step 3

    Fry the corn tortillas in oil until crisp.

  • Step 4

    Fry the prawns in olive oil for 2 minutes.

  • Step 5

    Spread a thin layer of chipotle mayonnaise on the tortilla, add 1 spoonful of mango chutney and the hot prawns.

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