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   27 August 2019  

#  Braeburn Apple &amp; Prawn Tostadas With Mint Salsa &amp; Chipotle Mayo  


 

 



 

 

 

 

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Serves

 Makes 8 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

For the salsa  


   2 tsp of cumin seeds, toasted  

   Juice and zest of 1 lime  

   10ml of rice vinegar  

   1 clove garlic, minced  

   1 green chilli, deseeded and finely chopped  

   6 radishes, finely sliced  

   2 Braeburn or Gala apples, cut into match sticks  

 



 

For the chipotle mayo  


   100g of mayonnaise  

   2 tsp of chipotle sauce  

   2 tsp of chipotle sauce  

 



 

   Oil for frying  

   8 small corn tortillas, roughly 15cm (you can cut larger ones to size with a pair of scissors)  

   150g of large prawns, cooked and peeled  

   1 avocado, peeled and sliced  

 



 

 



Method

 Step 1 

Bash the cumin seeds a little in a pestle and mortar to release their aroma. Mix together the lime juice, sugar, rice vinegar and cumin seeds in a small bowl. In a larger bowl, mix the remaining salsa ingredients, pour over the lime juice mixture and toss everything together.

 Step 2 

To make the chipotle mayo, mix together mayonnaise, chipotle sauce and lime juice.

 Step 3 

Heat an inch of oil in a saucepan over a medium heat until hot. Fry the corn tortillas one at a time until golden brown on each side and puffed. Place on a tray lined with a paper towel to absorb any oil.

 Step 4 

Top the tostadas with salsa, prawns and avocado. Drizzle with chipotle mayonnaise to serve.

 



 

 

 

 

 

 

 

 

 

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