PRAWN TOSTADA

Feb 8

Prep time: 10 minutes

Cook time: 45 mins

Serves: 4

Ingredients

4 white corn tostadas

400ml cooking oil

1 long red chili finely sliced

Juice of ½ lemon

1 clove of garlic finely sliced

350g prawns, shelled and tails removed.

1 tablespoon sour cream

Avocado Puree

2 Avocados

Juice of 1 large lime

2 tablespoons of the liquid from a jar of Old El Paso jalepenos

Pinch salt

Method

Place the Old El Paso corn tortillas in the fridge uncovered for at least 2 hours so they dry out.

Fry tostadas in hot cooking oil until golden brown.

For the avocado puree place avocados, lime juice, jalapeno liquid in a food processor and blitz well into a smooth puree.

In a hot pan add splash of cooking oil and fry prawns, sliced chilli, garlic for 2 minutes. Then add lemon juice and fry for another 2 minutes.

Turn heat off and add sour cream and stir through.

Using a piping bag or a zip-lock bag with the corner cut-off to pipe the avocado puree on the tostada.

Place the prawn mix on top of the puree. Garnish with coriander leaves or fresh nasturtium leaves.

SALMON WITH COUSCOUS AND 65 DEGREE EGG