Braeburn Apple & Prawn Tostadas With Mint Salsa & Chipotle Mayo

Makes 8
Total Time
30 Minutes
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
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.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected].