You won’t need the entire recipe of almond salsa for this amount of tostaditas; serve the rest as an accompaniment to the fish tacos or as a dip with tortilla chips.
INGREDIENTS
12 large raw prawns, peeled and tail off
olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
½ cup almond and guajillo chilli salsa
½ cup finely shredded iceberg lettuce
1 avocado, sliced
coriander to garnish
METHOD
Toss the prawns with the garlic and a little olive oil. Cover and refrigerate if not cooking immediately.
Heat a sauté pan, add the prawns and season. Cook on both sides until just cooked through.
To assemble: Place a dab of almond salsaon each chip and top with lettuce, small slices of avocado and a prawn. Top with another dollop of almond salsa and garnish with coriander. Serve immediately. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.