OVERVIEW
Cooking and eating on the beach really doesn’t get much better than this. All you need to do is throw the prawns into the pan, throw in the sherry, pop the flatbreads onto the grill, two or three minutes each side, close up the tacos and pour yourself a glass of wine. Perfect. In the spring and early summer, asparagus is the perfect seasonal addition. At other times of the year, swap for some young courgettes or baby leeks, seared on the grid in the same way.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. Your target temperature is 220°C.
Make the tarragon mayonnaise by stirring the chopped tarragon and lemon zest through the mayo.
Once the EGG is hot, char off the asparagus on the grid over the direct heat. Set aside.
COOK THE PRAWNS
In a bowl, marinate the prawns with the crushed chilli and garlic. Place a Cast Iron Skillet on the grid and melt the butter until it begins to bubble.
Add the prawns and cook for about a minute, until just translucent. Squeeze over the lemon juice, throw in the sherry, and reduce the sauce by a quarter. Stir in the chopped parsley. Set aside.
WARM THE TORTILLAS
Pop the tortillas on the grid and heat for 2-3 minutes on each side. Dollop some tarragon mayo onto each taco and fill with the prawns, sliced asparagus and either lamb’s leaf lettuce or watercress.
