Easiest Way to Prepare Ultimate Prawns skewers with Lime and tequila corn salsa

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Homemade Prawns skewers with Lime and tequila corn salsa. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Prawns skewers with Lime and tequila corn salsa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawns skewers with Lime and tequila corn salsa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Prawns skewers with Lime and tequila corn salsa using 13 ingredients and 3 steps. Here is how you cook it.

You can get away with using Vodka, white rum or even whiskey instead of tequila. If you don’t want to use alcohol, you can skip it out all together and replace with little more lemon juice.

Ingredients and spices that need to be Make ready to make Prawns skewers with Lime and tequila corn salsa:

1. 12 king prawns cooked and peeled
2. 12 skewers
3. 2 cobs of corn
4. 1/2 red capsicum cleaned & diced
5. 2 tablespoon Spanish onion diced
6. 1/4 teaspoon crushed garlic
7. 15 ml tequila
8. Few spriggs coriander
9. 1 lime juice and zest
10. 1 lemon juice
11. 2 tablespoon fish sauce
12. Few drops tobasco sauce
13. Salt and pepper

Steps to make to make Prawns skewers with Lime and tequila corn salsa

1. Prep prawns, clean and skewer through the core.
2. Make salsa. Cut kernels off corn cobs, add all salsa ingredients, and taste for balance and seasoning. You will need to adjust salt, and can add some sugar if desired
3. Arrange prawns on plate, drizzle salsa and can finish with micro herbs or more coriander if desired

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