Spicy Prawn Tostadas with Tomato Salsa
Ingredients
- 500grams raw prawns (without tails)
- 1 tablespoon chilli oil
- 1 tablespoon olive oil
- 2 teaspoons sweet smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chilli powder
cabbage slaw
- 2 tablespoons cider vinegar
- 2 teaspoons caster sugar
- 2 teaspoons olive oil
- ½ small red cabbage, finely shredded
- 3 spring onions, finely sliced
- sea salt and freshly ground black pepper
tomato salsa
- 2 tablespoons lime juice
- 2 teaspoons olive oil
- 2 teaspoons caster sugar
- ½ small red onion, finely chopped
- ½ red capsicum, finely chopped
- 1 red chilli, seeded, finely chopped
- 2 cups mixed cherry tomatoes, sliced into thirds
lime and garlic smoky mayo
- ½ cup good quality egg mayonnaise
- ½ cup sour cream
- finely grated zest of 1 lime
- 1 small clove garlic crushed
- 1 teaspoon sweet smoked paprika
to serve
- 4 large corn tortillas
- ¼ cup high smoke point cooking oil
- 2 avocados, sliced
- 1½ cups coriander leaves
- Sriracha hot sauce
- lime quarters to serve
Instructions
- 1
For the prawns - Mix all ingredients together in a snap-lock bag and marinate in the fridge for 4 hours or up to over night.
- 2
For the slaw - Whisk the vinegar, sugar and oil together in a large bowl and stir through shredded cabbage and spring onions. Season well with salt and pepper. Can be prepared an hour before serving.
- 3
For the salsa - Whisk together the lime juice, oil and sugar. Add onion, capsicum, chilli and tomatoes and stir to combine. Prepare half an hour before serving.
- 4
For the mayo - Whisk all ingredients together and store in the fridge. Can be prepared a day ahead.
- 5
To serve - Pre heat the oven to 160˚C. Heat the high smoke point cooking oil in a large frying pan and fry corn tortillas 30-seconds to a minute each side until crispy and golden. Drain well on paper towels and keep warm in the oven for 5 minutes while you cook the prawns. Drain most of the oil from the frying pan and cook prawns for a minute each side until cooked through. Serve crispy tostadas layered with lime and garlic smoky mayo, slaw, tomato salsa, prawns, avocado and coriander. Top with a drizzle of Sriracha sauce, sprinkle with sea salt and serve lime wedges on the side.
