hey it's good to have you back welcome to shotguns go on have you heard about the ball ciao well I'm sure you have today's all about the ball ciao I'm actually taking the dish and incorporating of foreign cuisine with it if you'd like to find out more join me in my kitchen let's go so my gardener subhan today brought me amazing prawns because he has a really good friend who's a local fisherman had bitten so I've decided to use these prawns to make a bulk Chow inspired dish in which I'm adding smoked cheese and making Mexican quesadillas with it so the different ingredients in the ball Chow are again the chillies which will be soaked before you add it into the blender you've got garlic cumin seeds a pinch of haldi powder cardamom pod some cloves black peppercorns and some nice cinnamon so what I've done is that pre-prepared this curry paste and actually made a little marinade so that I can cook it out with the prawns so let's get on with that okay now watch so let's put these prawns in the prawn heads especially our Patrick flavour so they will keep cooking on a low simmer so while this is simmering and cooking down I'm going to start making the prawns with the bulk Chow so in order to do that I'm going to first add oil to this pan add the onions I would keep on stirring the prawns so that they don't stick to the bottom and generally that they incorporate for the oil so onions will started cooking and I'm going to add some ginger and garlic to it and to this mixture I am now going to add the vulture and while this pouch I was cooking away I'm quickly going to chop up my prawns just a rough chop is good enough who would have ever thought mixing Mexican with gold could be interesting but I guess we'll have to taste and find out so my prawn oil is almost ready I'm gonna turn the heat off on this one my ball Chow looks cooked too and this is when I will add my promise more olive oil my prawns are almost done now I'm going to squeeze in a little bit of lemony to give it that nice thing in the end it's an assault and now these can rest from removing the proneural now so now that my prawns are done I'm going to remove the mix into this bowl cut this out so now I'm going to start with the yogurt mix apart hung curd gonna whisk it out make it lumpless and freely keep incorporating the oil little by little I'm going to chop up some spring onions which I have add it to this mix and lemon zest I've got my lemon zesting I will also juice a lemon in season it sea salt and finally a taste that's ready and now I can start with my quesadilla I'm going to take my smoked cheese yeah these are tortilla breads that you can buy very easily in any supermarket let's present my prawns and then some generous shavings of smoked cheese the way I'm going to cover this up let it down it was so slightly with your palms season the pan with olive oil take my tortilla and in it goes but I'm looking for is a nice golden color in the bottom as well as the top it's looking nice and golden let me help it with a little more olive oil heat the pan ever so slightly flip it over just once more while that happens I'm going to take the yogurt bring up everything to what I hope to put the quesadillas in now you can see the beautiful golden color on the quesadilla this is the coloring that I was actually looking for I'm quite happy with it it's going to come off on my chopping board I intend on cutting these into triangles so just a sharp knife should do the trick it's hot it's steaming and it's ready to be plated so for garnish I'm going to use the chopped up spring onions and a dash of olive oil on the tip and a little bit of freshly ground pepper and here you are your Bulge of prawns quesadillas like the recipe hit the like button to subscribe press here if you'd like to leave me some feedback or get in touch with me well scroll down please share it with your friends and family and make their evening special look forward to seeing you chill