Spicy Prawn Tostadas with Tomato Salsa
Photography by Sarah Tuck.
Brought to you by Fisher & Paykel
A festive and super-easy spring lunch or dinner – tequila optional.
Serves: 4
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
METHOD
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.
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.
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.
For the mayo: whisk all ingredients together and store in the fridge. Can be prepared a day ahead.
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.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. To read a little more about Sarah and her debut cookbook, Coming Unstuck, read our story on her right here.
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