Instructions: Dice the nopales, and rinse. Toss the nopales into a gallon of water with a clove of garlic and a pinch of salt. Bring to a boil, then simmer for 15 minutes. Drain well in a colander.

Soak the chiles in water till soft, then drain water. Chop the onion finely. Singe the tomatoes and blend in a blender with the garlic and chiles. Wash, peel and devein the prawns. Marinate with garlic, salt and pepper for 1 hour. Fry the onion gently in a pan, add the sauce of chiles and bring to a boil. Add the nopales and simmer. In another pan, saute the prawns. In a plate, garnish with a lettuce leaf, arrange the prawns on top and ladle the sauce over the prawns. Garnish the plate with sliced lemon, lime and oranges. If you wish, serve with Spanish rice garnished with coriander and warm tortillas.

Serves 8.

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