Breadcrumbs [Home](/index%2ephp/) > [Braeburn Apple & Prawn Tostadas With Mint Salsa & Chipotle Mayo](/index%2ephp/markdownify/node/1372) 27 August 2019 # Braeburn Apple & Prawn Tostadas With Mint Salsa & Chipotle Mayo ![](https://media.slman.com/yAY7JEe7ZZU9KqjrtOpsnCLeMIY=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F08%2Fbraeburn-tostadas.jpg) 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. 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 .