Ingredients

• 4 cups halved lengthwise and cut into strips nopales pieces
• 3 teaspoons olive oil
• 2 cloves chopped garlic
• 1 red onion, finely sliced
• 5 dried guajillo
• 2 roasted red bell peppers, peeled and cut in strips
• 5 tablespoons chopped cilantro
• Salt and pepper
• 30 cleaned king prawn
• 10 blades lemongrass
• Balsamic syrup (reduced balsamic vinegar)
• Cilantro oil
• Carmelized onions
• Sun-dried tomatoes
• Chili oil (infused oil)

Browse by ingredient

Instructions

1. Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool.
2. Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper.
3. Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.