Prawn Tostadas with Chipotle Mayo

  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Servings: 4 as an entrée or snack
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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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Combine cooled corn mixture with avocado, red onion and lime juice. Season to taste with salt and pepper.
  4. Combine mayonnaise and chipotle chillies and mix well.
  5. To serve, spoon corn and avocado mixture onto each tostada, top with two prawns, drizzle with chipotle mayonnaise and sprinkle with coriander.

Notes

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

Related Recipes:
Mexican and Turkish inspired Brunch Tarts
Quick Mexican Soup with Spiced Avocado Salsa
Hidden Onion and Cheese Quesadilla
Turkey Quesadilla

Read this: Takeout Tastings: Your Go-To Guide for Pairing Wine & Mexican Food

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