Camarones al Mole Rojo (Prawns in Red Mole)
Juicy king prawns tossed in warm red mole for a quick Mexican supper with tortillas and lime.
Made with Easy red mole and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made easy red mole (see the base recipe) in a pan with the water for 5 minutes over a low heat.
5 min - 2
Heat the oil in a frying pan over a high heat. Fry the prawns and garlic for 2 minutes a side until pink and just cooked.
4 min - 3
Tip the prawns into the mole and turn for 1 minute until coated. Do not cook longer or they toughen.
1 min - 4
Warm the tortillas in a dry pan for 20 seconds a side.
- 5
Serve the prawns in the mole with the tortillas, onion, coriander and lime wedges.
Tips
- Pat the prawns dry before frying so they sear rather than steam.
- Add the prawns to the mole at the very end. They overcook in seconds.
- Sliced raw onion in lime juice, soaked for 5 minutes, makes a quick sharp topping.
Storing and freezing
Best eaten fresh. Keeps 1 day in the fridge, covered, and must be reheated until steaming hot, so for best texture cook only what you need.
Questions
Can I use cooked prawns?
Yes, but warm them in the mole for only 1 to 2 minutes, just until hot. Longer makes them rubbery.
Is mole on prawns authentic?
Mole is mostly served with poultry and pork, but seafood in mole sauces exists in coastal Mexican cooking. This is a modern, quick take.
Can I use frozen prawns?
Yes. Defrost fully in the fridge overnight, drain and dry them before frying.
More made with easy red mole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.