Green Chilli Mini Prawn Tostadas
Prep: 15 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 8-12
These tostadas bring the heat with green chilli and sweet prawns. Best enjoyed with a Moth Margarita cocktail in hand.
Ingredients
-
2 x 12-inch tortillas
-
3 tbsp Belazu Early Harvest Extra Virgin Olive Oil
-
150g cooked prawns
-
2 tbsp Belazu Green Chilli Flavour Hack
-
1/2 red onion, finely sliced
-
1 tbsp sugar
-
1 tbsp Belazu Gran Reserva Sherry Vinegar
-
100ml sour cream
-
1 ripe avocado, cut into 1cm dice
-
A few stems of fresh coriander
Method
- Step 1: Set your oven to 150C Fan. For the tostadas, use a 5cm ring cutter to cut out 10-12 mini tortillas from the larger tortillas. Lay onto a wire rack set over an oven tray then brush over 2 tbsp Early Harvest EVOO and bake in the oven for 15 minutes until light brown and crisp.
- Step 2: Meanwhile, roughly chop the prawns and in a bowl, mix them together with the Green Chilli Flavour Hack and 1 tbsp Early Harvest Olive Oil. Set aside.
- Step 3: Dress the sliced red onion in a small bowl with the sugar and Gran Reserva Sherry Vinegar.
- Step 4: To assemble, top the tostada with 1/2 a tsp sour cream. Spoon over 1 tsp of the green chilli prawn mix and nestle in a couple of pieces of avocado. Lay over a few slices of pickled onion and finish by picking a coriander leaf on top.
