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- 1 cup raw spot prawns or wild baby shrimp (peeled and deveined)
- 4 large eggs, whisked with a splash of milk
- 1/4 cup Bonta Sweety Drop Peppers (drained)*
- 2 tbsp fresh cilantro (chopped)
- 1/4 cup crumbled cotija or feta cheese
- 1 tbsp butter
- 2 large flour tortillas
*Available from Well Seasoned
1. Sauté the Prawns: Melt half the butter in a skillet over medium heat. Add the prawns and cook for just 1–2 minutes until they turn pink. Remove them from the pan so they don't overcook.
2. Scramble the Eggs: Melt the remaining butter in the same pan. Lower the heat to medium-low, pour in the whisked eggs, and gently stir until soft, creamy curds form (about 2–3 minutes).
3. Combine: Turn off the heat. Gently fold the cooked prawns and the Sweety Drop Peppers directly into the soft scrambled eggs.
4. Assemble: Divide the egg and prawn mixture between the two tortillas. Top with crumbled cheese and fresh cilantro. Roll tightly and serve immediately while hot.
