Big flavours, bright colours and crisp textures all come together in these delicious loaded tostadas.
Makes: 8 tostadas
INGREDIENTS
PRAWNS
2 tablespoons each extra virgin olive oil and tomato paste
4 cloves garlic, crushed
2 teaspoons smoked paprika (use sweet, or hot smoked for a spicy version)
2 teaspoons red wine vinegar
450 grams raw peeled prawns
SARAH'S CHILLI, CORIANDER AND LIME HOT SAUCE (GF) (V)
4 long green chillies
2 teaspoons extra virgin olive oil
2 large cloves garlic, crushed ½ teaspoon sea salt 1 cup water
1½ cups coriander leaves
1 teaspoon finely grated lime zest
½ cup good-quality egg
mayonnaise
QUICK PICKLED RED CABBAGE (GF) (V)
¼ small red cabbage, thinly sliced (about 3 cups)
4 small red onion, thinly sliced
100ml each water and apple cider vinegar
1 tablespoon caster sugar
2 teaspoons sea salt
1 teaspoon cumin seeds
½ teaspoon chilli flakes
CHARRED CORN SALAD (GF) (V)
2 tablespoons extra virgin olive oil
3 cups frozen corn kernels, thawed
2 slim stems celery
2 spring onions finely chopped
2 tablespoons coriander
finely chopped
LIME MAYO DRESSING (GF) (V)
¼ cup each Greek natural yoghurt
good-quality egg mayonnaise and freshly grated parmesan
1 teaspoon finely grated lime zest
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons Tabasco sauce
2 cloves garlic, crushed
sea salt and ground pepper
PICO DE GALLO (GF) (V)
100 grams cherry tomatoes
1 long red chilli, finely chopped (deseeded first for a milder version)
2 tablespoons each finely chopped red onion and lime juice
1 tablespoon olive oil
sea salt and ground pepper
TO ASSEMBLE
extra virgin olive oil for cooking
8 x 15cm corn tortillas
sea salt and ground pepper
METHOD
PRAWNS: Whisk together all the ingredients, except the prawns, in a large bowl. Add the prawns and toss well to coat well. Cover and chill for up to 24 hours.
SARAH'S CHILLI, CORIANDER AND LIME HOT SAUCE: Put the cabbage and onion in a heatproof bowl.
Halve the chillies, scrape out the seeds and roughly chop. You can leave the seeds in for a hotter version. Heat the oil in a small pot and add the chillies, garlic and salt. Cook, stirring, for 5 minutes then add the water. Bring to the boil then reduce to a simmer and cook uncovered for 15-20 minutes.Take off the heat, add the coriander leaves and use a stick blender to blitz until smooth. Cool for 30 minutes then add the zest and mayo and blitz again until smooth.
QUICK PICKLED RED CABBAGE: Put the cabbage and onion in a heatproof bowl.
Put all the remaining ingredients in a small pot and bring to the boil. Pour over the vegetables and stir to combine. Leave to cool, stirring occasionally and store in a sealed container in the fridge for up to five days.
CHARRED CORN SALAD: Heat the oil in a large frying pan and when hot, add the corn and cook until lightly charred in places. Cool.
Add the corn, celery and spring onions to the dressing and combine. Stir in the coriander and season with salt and pepper.
LIME MAYO DRESSING: Whisk everything together in a large bowl and season with salt and pepper.
PICO DE GALLO: Halve the tomatoes, squeeze out the seeds and discard.
Roughly chop the tomato flesh and combine with the remaining ingredients. Season with salt and pepper.
TO ASSEMBLE: Heat a little oil in a large frying pan and cook each tortilla until golden and crisp. Wipe out the pan and add
a little more oil. When hot, add the prawns, season with salt and pepper and cook for 3–4 minutes or until just cooked through.
Spread the crisp tortillas with Sarah’s Chilli, Coriander and Lime Hot Sauce then top with Quick Pickled Red Cabbage, Charred Corn Salad, and the prawns. Serve with some Pico de Gallo if desired.
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