Tiger Prawn Arepa Recipe
Make Tiger Prawn Arepa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Arepas (corn cakes)
Tiger Prawns (shrimp) & marinade
Arepa fillings & garnish
Method
Arepas (corn cakes)
- 1
Make the dough
In a medium bowl combine 2 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 1.5 cups warm water, stirring with a wooden spoon or your hand until a soft, smooth, pliable dough forms. Let rest 5 minutes to hydrate. If dough is too dry, add up to 2 tbs more water; if too wet, sprinkle a little more cornmeal.
- 2
Shape
Divide the dough into 6 equal portions (about 3 oz / golf-ball size each). Roll each portion into a ball, then flatten gently between your palms to form discs about 4 inches (10 cm) wide and 3/4 inch (2 cm) thick. Smooth edges so they don't crack.
- 3
Cook arepas
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbs vegetable oil, swirling to coat. Place arepas in the skillet without overcrowding. Cook 6–7 minutes per side until a deep golden crust forms and they sound hollow when tapped. Lower heat if they brown too quickly. Alternatively, finish in a 350°F (175°C) oven for 8–10 minutes after browning to ensure they cook through. Brush hot arepas with 1 tbs melted butter or remaining oil if desired.
Tiger Prawns (shrimp) & marinade
- 4
Prepare and marinate prawns
Pat 1 lb prawns dry with paper towels. In a bowl combine 2 tbs fresh lime juice, 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 minced garlic cloves, 3/4 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp chili flakes (if using). Add prawns and toss to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).
- 5
Cook prawns
Heat a skillet over medium-high heat. Add 1 tsp olive oil or butter and when hot add the marinated prawns in a single layer. Cook 1.5–2 minutes per side (depending on size) until the prawns turn opaque, curl, and develop a slight char. Do not overcook. Remove from heat and squeeze additional lime if desired.
Arepa fillings & assembly
- 6
Prepare fillings
While prawns rest, mash or slice 1 avocado and season lightly with a pinch of salt and a squeeze of lime if desired. Mix 1/2 cup crème fraîche with 1 tsp hot sauce (optional) to make a tangy crema. Combine 1 small diced tomato, 1/4 diced red onion, and 2 tbs chopped cilantro in a small bowl; season with a pinch of salt and a squeeze of lime.
- 7
Split arepas
Using a small serrated knife, carefully slice each warm arepa about 3/4 of the way through to create a pocket. Alternatively, split completely and use as an open-faced base.
- 8
Assemble
Spread a thin layer of avocado inside each arepa pocket or on top. Add 3–4 cooked prawns (adjust to preference) per arepa, drizzle a little of the crema on top, spoon a tablespoon of the tomato-onion-cilantro relish, and sprinkle additional cilantro. Finish with a squeeze of lime and a small drizzle of olive oil or a pat of butter if desired.
- 9
Serve
Serve the tiger prawn arepas immediately while warm with extra lime wedges on the side. Offer hot sauce for those who want more heat.