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Winter recipes: Prawn Taco Cups, Focaccia Pizza

By Chef Vijesh Modi
January 05, 2020 10:02 IST
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Chef Vijesh Modi, Sous Chef, The Deltin, Daman shares his special recipes for cold winter nights.

Focaccia Pizza Bianca


For the dip:

  • 1 cup sour cream
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper for seasoning
  • Fresh oregano few sprigs

For the focaccia bread dough:

  • 2½ cups all-purpose flour, plus more for dusting
  • 1½ tsp of instant yeast 
  • 1 tsp salt 
  • Extra-virgin olive oil
  • 1 cup warm water 

For the topping:

  • ½ cup pizza sauce (marinara sauce)
  • Basil leaves
  • 2 tbsp of sliced black olives
  • ¼ cup grated Parmesan


  • Prepare the pizza crust focaccia. Add toppings and set aside.
  • To prepare the dip, combine the seasoning mix, sour cream and cheeses in a large bowl.
  • Microwave until cheese has melted and dip is heated through (about 12-15 minutes), stirring often.
  • Cut focaccia into thin strips. Pour a little of the dip into each shot glass. Add a focaccia strip, and serve.

Tequila Prawn Taco Cups with Chilli Lime Dressing


  • 8 wonton sheets
  • 150 gm prawns (around 40), peeled and deveined
  • 30 ml tequila
  • ½ tsp lime zest
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro (coriander)
  • 2 tsp olive oil
  • 1 tsp Sriracha sauce (hot chilli sauce)
  • ¼ tsp ground cumin,
  • ¼ tsp paprika powder
  • Salt and pepper for seasoning
  • ½ cup egg mayonnaise


For the wonton cups:

  • Preheat oven to 400 degrees and grease a 24-cup mini muffin tin with cooking oil. Nestle one wonton wrapper down into each of the 24 muffin cups. Bake the cups for about 6 minutes or until golden brown.

For the tequila lime prawns:

  • In a medium-sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, Sriracha sauce, cumin, salt and pepper.
  • Heat a nonstick pan over high heat.
  • Add the prawns to the marinade and toss until they are all coated.
  • Add oil to the hot pan and then dump in the prawns and most of the marinade.
  • Cook the prawns for approximately one minute then flip them over and cook the other side for another minute or so, just until they are pink. Remove the prawns from the nonstick pan onto a plate.

For the chilli lime dressing:

  • Take ½ cup egg mayonnaise in a dressing bowl. Add lime zest, lime juice, paprika powder and seasoning to the mayonnaise. Stir it well until mixed properly.

Assembling the taco bites:

  • Add chopped lettuce into each wonton cup. Spoon one heaping teaspoon of mayonnaise dressing into each wonton cup. Place 1-2 prawns on top of the mayonnaise dressing. Garnish with fresh chopped cilantro.

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Chef Vijesh Modi