Move over tacos. Your hotter, more sophisticated older sister has arrived and she means business.
Rhiannon Baldock (aka @InRhi’sPantry) has shared her chilli prawn tostadas recipe from her new cookbook, More Than Toast, which packs a delicious punch and are so much fun to serve and enjoy with friends and family.
“Simply prepare the elements and arrange them on the table, allowing your guests to get stuck in and build their own tostada”, explains Rhi. “You can skip frying the tortillas and serve them warmed as tacos if you prefer; I wasn’t hating on them, I promise.”
Serves: 6
Prep time: 20 minutes (plus 30 minutes marinating)
Cook time: 15 minutes
Ingredients
olive oil
1 tsp paprika
2 Tbsp sweet chilli sauce
2 limes or 1 lemon
500g raw prawn cutlets
neutral oil, for frying
12 small tortillas
1 avocado
½ cup sour cream
1 mango, diced
½ red onion, finely diced
Large handful coriander, roughly chopped
Method
Mix 1 tablespoon of olive oil with the paprika, sweet chilli sauce and juice of half a lime or a quarter of the lemon in a large bowl, then add the prawns and toss to coat. Cover and leave to marinate on the benchtop for 30 minutes.
Pour enough oil into a small frying pan to cover the base by about 1–2cm, and bring to a high heat. Fry the tortillas one at a time, turning once, until golden brown. Transfer to a tray lined with paper towel, then repeat with the remaining tortillas. Set aside.
To make the avocado cream, blend the avocado, sour cream and juice of half a lime until smooth. Season to taste with salt and set aside.
Put the mango, red onion, coriander, remaining lime or lemon juice and salt and pepper to taste in bowl and mix to combine.
Grill or pan-fry the prawns in batches over a high heat for 1–2 minutes on each side, or until opaque and starting to brown.
To assemble, spread the avocado cream on the base of the tostadas, top with prawns and mango salsa. Enjoy!
