Spicy Prawn Tostadas with Tomato Salsa

For the prawns: mix all ingredients together in a snap-lock bag and marinate in the fridge for 4 hours or up to over night.

For the slaw: whisk the vinegar, sugar and oil together in a large bowl and stir through shredded cabbage and spring onions. Season well with salt and pepper. Can be prepared an hour before serving.

For the salsa: whisk together the lime juice, oil and sugar. Add onion, capsicum, chilli and tomatoes and stir to combine. Prepare half an hour before serving.

For the mayo: whisk all ingredients together and store in the fridge. Can be prepared a day ahead.

To serve: Pre heat the oven to 160˚C. Heat the high smoke point cooking oil in a large frying pan and fry corn tortillas 30-seconds to a minute each side until crispy and golden. Drain well on paper towels and keep warm in the oven for 5 minutes while you cook the prawns. Drain most of the oil from the frying pan and cook prawns for a minute each side until cooked through.

Serve crispy tostadas layered with lime and garlic smoky mayo, slaw, tomato salsa, prawns, avocado and coriander. Top with a drizzle of Sriracha sauce, sprinkle with sea salt and serve lime wedges on the side.