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Prawn and avocado tostadas recipe
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31 ratings
These spicy tostadas are made to be enjoyed as canapés with cocktails. Prawn, avocado, red chilli, coriander and lime combine for a Mexican flavour sensation. Be sure to leave enough time for marinating. See method
Ingredients
- 1 x 175g pack cooked, peeled king or tiger prawns
- 1 garlic clove, crushed
- 2 red chillies, deseeded and finely chopped
- 1 bird’s-eye red chilli, deseeded and finely chopped
- ½tsp sugar
- 1 small red onion, finely chopped
- 2 limes, squeezed
- 2 tortilla wraps
- vegetable oil, for brushing
- 2 ripe avocados
- 1tbsp finely chopped coriander, plus extra sprigs to garnish
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
235kj
55kcal
3%
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Fat
4g
6%
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Saturates
1g
5%
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Sugars
1g
1%
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Salt
0.1g
<1%
of the reference intake
Carbohydrate 3.5g
Protein 2.9g
Fibre 0.9g
Method
- In a bowl, combine the prawns with the garlic, chilli, sugar, red onion and half the lime juice, then cover and chill for 2-3 hours, or overnight. (Don’t season the mixture at this point, as the salt will draw out the moisture from the prawns.)
- Preheat the oven to Gas Mark 5, 190°C, fan 170°C. To prepare the tostadas, stamp out about 18 circles (approximately 5cm (2in) in diameter) from the tortillas using a small pastry cutter. Brush with the oil, on both sides, then transfer to a baking sheet. Season well.
- Bake the tostadas for 8-10 minutes, or until crisp and lightly golden. Remove from the oven and leave to cool.
- Just before serving, peel and de-stone the avocado. Put the flesh in a food processor with the remaining lime juice and blend until smooth. Season to taste.
- Season the marinated prawns and toss with the chopped coriander. To assemble the tostadas, put a teaspoon of the avocado mixture on each base, then top each with a single prawn, plus a little of the chilli and onion from the marinade mixture. Garnish with a sprig of coriander, to serve.
See more Canape recipes