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,

coarsely chopped

½ cup coriander, coarsely chopped 1 small onion, thinly sliced

into rounds

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.

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