Tiger prawns with cheltepin chilli and molcajete salsa

A spicy Mexican classic, this Tiger prawn recipe is a simple crowd pleaser.


  • For the prawns
  • • 6 Tiger prawns, cleaned and cut in half with shells on

  • For the prawn marinade
  • • 100g chiltepin chilli
  • • 3 garlic cloves, crushed
  • • Splash of olive oil

  • For the salsa
  • • 6 ripe tomatoes, cut in half
  • • 1 brown onion, roughly chopped
  • • 2 garlic cloves, crushed
  • • 30g jalapeño
  • • ½ red onion, diced
  • • 2 sprigs coriander, chopped


  1. Heat oven to 200°C.
  2. Massage pork belly with rock salt and leave in a tray to dry for one hour.
  3. Lightly score skin and place in oven to cook for 45 minutes.
  4. Once cooked and skin has turned to golden, remove from oven and cut into bite-sized pieces.

For salsa

  1. In a frying pan, toast chillies for roughly two minutes.
  2. Add garlic and onion and cook until golden.
  3. Place in a blender and add remaining salsa ingredients. Blend until combined.

To assemble

  1. In a frying pan, lightly heat the tortillas and remove.
  2. Spread salsa on tortillas evenly. Add two slices of pork belly to each.
  3. Garnish with pickled onion, jalapeño and coriander.