Xuxu and Prawns with Chilli and Lemon

Ingredients for Xuxu and Prawns with Chilli and Lemon

• 6 garlic cloves

• 120g chopped white onion

• 2 to 3 tablespoons chopped fresh jalapeño, including seeds

• 80ml fresh lemon juice

• 3 medium xuxu (chayote

• about 800g total)

• 675g large prawns, peeled and deveined

• 60ml olive oil, divided

• 1 (400g) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces

• 1/3 cup chopped coriander

With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeño (to taste), lemon juice, and 1/4 teaspoons salt, then pulse until finely chopped.

Let stand at room temperature 30 minutes for flavours to develop.

Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.

Toss prawns with 1 teaspoon salt. Heat 45ml oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté prawns until just cooked through, 3 to 5 minutes. Transfer to a plate.

Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.

Return prawns to skillet, then add hearts of palm and sauté until just heated through. Remove from heat and stir in chilli-lemon sauce and coriander.

Avvertenza

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