Project Description

Prawn Tostadas with Chipotle Mayo

Try these prawns tostadas with chipotle may for a little taste of Mexico. Tostada is Spanish for “toasted”. In Mexico and Latin America, it is describes dishes which have a toasted ingredient as the main base of their preparation. Tostada usually refers to a flat or bowl-shaped tortilla that is deep fried or toasted

Serves 4 as an entrée or snack
Preparation 15 minutes
Cooking 10 minutes

Ingredients

4 large tortillas
Oil, for shallow frying
2 ears corn, husks and silk strands removed
1 teaspoon cumin|
1 teaspoon smoked paprika
1 jalapeno, finely sliced
1 large avocado, peeled and diced
¼ red onion, finely chopped
1 lime, juiced
¼ cup (60ml) good quality mayonnaise
2 teaspoons chipotle chillies in adobo, finely chopped
24 large cooked prawns, peeled
Coriander leaves, to serve

Method

  1. Using an 8cm round cutter, cut three tostadas from each tortilla. Heat oil to a depth of 0.5cm in a large frying pan.  Add tortillas and cook on each side for 15 seconds or until golden.  Alternatively, brush with oil and place in a 180°C oven and bake until crisp, about 10 minutes. Drain on paper towel.
  2. Cut kernels from corn by holding upright on a board and using a downward motion with a large knife. Heat large frying pan over medium heat and add corn, cumin, smoked paprika and jalapeno. Dry fry, stirring frequently, until golden, around eight minutes. Remove and cool.
  3. Combine cooled corn mixture with avocado, red onion and lime juice. Season to taste with salt and pepper.
  4. Combine mayonnaise and chipotle chillies and mix well.
  5. To serve, spoon corn and avocado mixture onto each tostada, top with two prawns, drizzle with chipotle mayonnaise and sprinkle with coriander.


Lyndey’s Note
: These can also be served as finger food. Cut tortillas with a 4cm cutter and top with only one prawn.

Recipe created by: Lyndey Milan for Selector Magazine Calendar 2013
Photography by: Jean Paul Urizar
Styling by: Michaela la Compte

 

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