Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) chili powder
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon (5 g) salt
  • ½ cup (120 ml) warm water
  • 2 tablespoons (30 ml) vegetable oil
  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced onions
  • Sriracha or your preferred hot sauce (optional)

Instructions:

  1. Combine olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and lime juice in a bowl. Add prawns and toss to coat. Marinate for at least 30 minutes.
  2. In a mixing bowl, combine flour and salt. Gradually add warm water and oil, stirring until a dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 15 minutes.
  3. Divide dough into small balls. Roll each ball into a flat disc. Heat a skillet over medium-high heat. Cook each lotha for about 2-3 minutes on each side, until golden brown.
  4. In the same skillet, lower the heat to medium, add marinated prawns. Sauté for about 5-7 minutes or until they turn pink and opaque.
  5. Place cooked prawns on the lotha, top with cilantro, onion, and a squeeze of lime.