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
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
- 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.
- 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.
- Combine cooled corn mixture with avocado, red onion and lime juice. Season to taste with salt and pepper.
- Combine mayonnaise and chipotle chillies and mix well.
- 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