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| Prawn Tostadas with Almond and Guajillo Chilli Salsa |
You won't need the entire recipe of almond salsa for this amount of tostaditas; serve the rest as an accompaniment to the fish tacos or as a dip with tortilla chips
Makes 12
Prawn Tostadas with Almond and Guajillo Chilli Salsa ingredients: 12 large raw prawns, peeled and tail off olive oil 2 cloves garlic, crushed sea salt and freshly ground pepper
To assemble small round corn chips 1/2 cup almond and guajillo chilli salsa (see recipe pg 70) 1/2 cup finely shredded iceberg lettuce 1 avocado, sliced coriander to garnish
Prawn Tostadas recipe: Toss the prawns with the garlic and a little olive oil. Cover and refrigerate if not cooking immediately. Heat a sauté pan, add the prawns and season. Cook on both sides until just cooked through
To assemble: Place a dab of almond salsa on each chip and top with lettuce, small slices of avocado and a prawn. Top with another dollop of almond salsa and garnish with coriander. Serve immediately. By then, the Prawn Tostadas is ready
