Yellow mole prawn tacos

Found this recipe in the Sydney morning herald - decided to try it . Turn out very good - but really I am just making a spicy curry prawn - can use rice too. But this recipe is really hot ( I had an upset stomach the whole night) or maybe just that we not used to hot stuff. I would definitely try it again but cut down on the chilli powder.

1 packet soft corn tortillas
1 1/2 cup(375ml) canola oil
1 white onion, sliced
120g fresh ginger, peeled and grated
5 cloves garlic, finally chopped
2 tbsp ground cumin
2 tbsp ground coriander
3 tbsp chilli powder
1 tsp salt
1 cup (250ml) water
24 green medium tiger prawns, peeled and cut into thirds
coriander springs, to garnish

Heat one cup of oil in a pan and cook the onion until translucent. Put onion and oil mix into a blender with ginger, garlic, spices, salt, 1/2 cup water and pulse until smooth. Combine with remaining water and cook over a low heat for five minutes or until thickened. Allow to cool.

Add the prawns, toss to combine and refrigerate two hours. Heat the remaining 1/2 cup of oil in a frying pan over medium heat. Add the prawns and marinade and cook until they turn bright orange.

Roll the prawns in a soft corn tortilla with a pico de gallo salsa - a fresh mix of diced tomato, finely diced onion, spring onion/shallots, garlic and fresh medium-heat chillies (jalapenos if you can get them).

Dress the salsa with chopped fresh coriander, a little brown sugar, lime juice and salt to taste.

Serves 8