Flautas de Mariscos recipe

Chef Juan Flores Nava shares his signature dish


Mexican food is great for sharing and so this tasty-looking dish is perfect for a party or a night in with friends.

The recipe

(Serves two)
• 3 large flour tortillas
• 250g shrimp, peeled (heads off)
• 250g hammour
• 250g fresh crab meat
• 28g coriander, chopped
• 28g plum tomatoes, seeded, peeled and chopped
• 28g shallot, chopped
• 2tbsp fresh garlic, chopped
• 56g cheddar cheese, grated
• 200g unsalted butter
• Corn starch
• 28ml water


1 Melt butter in a medium pan and sauté garlic and onion until translucent.
2 Add seafood and cook over medium heat for two minutes, stirring repeatedly.
3 Add coriander, tomato and cheddar cheese and cook for a further two minutes.
4 Leave filling to cool and warm tortillas in a pan with no oil.
5 When cool, place 200g of filling in the centre of the tortilla and wrap into a cylinder using the corn flour and water as a sealant.
6 Heat the remaining butter in a large frying pan at 175°C.
7 Shallow fry the flautas until golden brown on all sides before draining them and cutting them into quarters.
8 Serve immediately with sour cream and guacamole.

The chef

Name: Juan Flores Nava
Nationality: Mexican
Chef Juan specialises in Mexican dishes, as you’d expect from someone who hails from the South American country. While climbing the chef ranks, he honed his cookery skills in Puerto Vallarta, Mexico and California before jetting to the UAE nearly 10 years ago. Now working at Loca in Dubai Marine Beach Resort & Spa, Chef Juan previously spent some seven years with the InterContinental Hotel in Abu Dhabi.
To book a table at Loca, Dubai Marine Beach Resort & Spa, call 04 346 1111.

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