Spicy Prawn Tostadas with Tomato Salsa

. October, 2017
Photography by Sarah Tuck.
Spicy Prawn Tostadas with Tomato Salsa

A festive and super-easy spring lunch or dinner – tequila optional.

Serves: 4


500grams raw prawns (without tails)
1 tablespoon chilli oil
1 tablespoon olive oil
2 teaspoons sweet smoked paprika
1 teaspoon cumin
½ teaspoon chilli powder
cabbage slaw:
2 tablespoons cider vinegar
2 teaspoons caster sugar
2 teaspoons olive oil
½ small red cabbage, finely shredded
3 spring onions, finely sliced
sea salt and freshly ground black pepper
tomato salsa:
2 tablespoons lime juice
2 teaspoons olive oil
2 teaspoons caster sugar
½ small red onion, finely chopped
½ red capsicum, finely chopped
1 red chilli, seeded, finely chopped
2 cups mixed cherry tomatoes, sliced into thirds
lime and garlic smoky mayo:
½ cup good quality egg mayonnaise
½ cup sour cream
finely grated zest of 1 lime
1 small clove garlic crushed
1 teaspoon sweet smoked paprika
to serve:
4 large corn tortillas
¼ cup high smoke point cooking oil
2 avocados, sliced
1½ cups coriander leaves
Sriracha hot sauce
lime quarters to serve


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.