Top Shows

MasterChef New Zealand


Achiote Prawn and Red King Crab Taco

MasterChef MasterClass on TV ONE and TVNZ Ondemand

Achiote Prawn and Red King Crab Taco with Guacamole and Salsa Verde
Recipe by Simon Gault

Wine Match: Wither Hills Sauvignon Blanc 

Achiote dressing

1 tbsp annatto paste

100ml orange juice

12 prawns, peeled, butterflied


2 avocados, roughly mashed

½ red onion, finely diced

1 red chilli, finely diced

2 tbsp coriander, finely chopped

2 limes, juiced

1 tomato, concasse (core removed, peeled, deseeded, finely chopped)

Salt, to taste


Salsa Verde (Green Raw Salsa)

10 tomatillos

1 garlic clove, roasted

1 jalapeno pepper, fried to remove skin

½ large white onion, roughly chopped

1 large bunch coriander, blanched for 30 seconds in boiling water and refreshed in iced water, patted dry

Juice of ½ a lime

1 pinch of dried epazote

Crab and Prawns

1 tbsp canola oil

1 shallot, thinly sliced,

1 large red king crab leg, meat removed and cut into 4

Marinated Prawns


To Serve

4 crisp corn tacos

2 spring onion, finely sliced, soaked in iced water


1. In a mortar and pestle, crumble the annatto paste and then crush. Add the orange juice and mix to a paste. Add the prawns and allow to marinate for at least 20 minutes.

2. To make the guacamole, combine all the ingredients together in a bowl and season with salt. Cover with cling film and set aside until ready to use.

3. To make the salsa verde, place all of the ingredients together in a blender or food processor and blend to a sauce. Season to taste with salt.

4. To cook the prawns and crab, heat the oil in a frying pan to a shimmer and sauté the shallot until almost translucent. Add the prawns and cook until tender. Add the crab pieces and toss until warm and add three tablespoons of Achiote dressing then set aside and keep warm.

5. To assemble the dish, place a tablespoon of guacamole in each taco shell, followed by 1/8 of the spring onion. Divide the prawn and crab mixture between the tacos placing on top of the spring onion. Divide the remaining guacamole between the tacos, drizzle a tablespoon of salsa verde into each and top with the remaining spring onion.



1. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

2. Cover guacamole with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.

3. Do not store tomatoes in the fridge