Your Home and Garden
Tostadas with paprika prawns and guacamole
24 (1kg) uncooked prawns, peeled,
deveined, tails intact
2 tsp smoked paprika
1 garlic clove, Þnely chopped 2 avocados, coarsely chopped 3 coriander roots, scraped
Juice of 2 limes, plus extra lime
wedges (optional) to serve
1½ Tbsp olive oil, plus extra for frying 12 small corn tortillas
100g cherry tomatoes,
½ cup coriander, coarsely chopped 1 small onion, thinly sliced
1 jalapeno chilli, thinly sliced
Tabasco, to serve
Stir prawns, paprika and garlic with salt and freshly ground black pepper to taste in a bowl to coat and combine.
For guacamole, blend the avocados, coriander roots and lime juice in a small blender until smooth. Season to taste.
Add extra oil to a frying pan to 1cm deep and heat over medium heat. Fry tortillas one at a time, turning, until golden and crisp. Drain the tostadas on paper towel. Cook the prawns in the same pan, in batches, until just cooked (2 minutes). Drain on paper towels.
Mix tomato and coriander in a small bowl to combine and season to taste.
Spoon guacamole onto tostadas, top with onion, prawns, tomato mixture and jalapeno, and serve with Tabasco.