Prawn and avocado tostadas

Prawn and avocado tostadas recipe

13 ratings

See method

  • Makes 18 canapes
  • 40mins to prepare and 3hrs to marinade
  • 55 calories / serving
  • Healthy

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

Each serving contains

  • Energy

    235kj
    55kcal
    3%
  • Fat

    4g 6%
  • Saturates

    1g 5%
  • Sugars

    1g 1%
  • Salt

    0.1g <1%

of the reference intake
Carbohydrate 3.5g Protein 2.9g Fibre 0.9g

Method

  1. 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.)
  2. 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.
  3. Bake the tostadas for 8-10 minutes, or until crisp and lightly golden. Remove from the oven and leave to cool.
  4. 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.
  5. 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

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