Prawn tostada with a prickly pear salsa

Prawn tostada with a prickly pear salsa

Ingredients

• 400g king prawns, peeled and deveined
• 2 garlic cloves, peeled and finely sliced
• 1 tsp chilli flakes, or to taste
• Olive oil
• 1-2 ripe avocados, peeled, stoned and diced
• 4 spring onions, trimmed and finely chopped
• 1 red chilli, seeded and finely sliced
• 8-12 radishes, trimmed and finely sliced
• 8-12 cherry tomatoes, halved
• 1 lime, juice
• 2 endives, shredded
• Small bunch parsley
• Small bunch mint
• 5 prickly pears, peeled, trimmed and remove as many seeds as possible
• 4 tortillas
• Sea salt and pepper

Method

1. Put the prawns, garlic and chilli flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
2. Put the avocado, spring onions, chili, radishes, prickly pears and tomatoes into another bowl and mix together.
3. Taste and season with salt and pepper and half the lime juice.
4. Mix well, stir in the lettuce, then the coriander and set aside.
5. Heat a dash of olive oil in a heavy-based frying pan.
6. Remove the prawns from their marinade and fry them for about 2 mins on each side, until just cooked through.
7. Drizzle with the remaining lime juice and stir.
8. Toast the tortillas in a dry pan until nicely coloured and beginning to crisp.
9. Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 2 October, 2015.