Recipe – Mini Prawn Tostadas
Ingredients
| 6 large flour tortillas |
| Olive oil spray |
| 2 avocados |
| 2 limes |
| Salt and freshly ground black pepper |
| BBQ Rub of your choice (we recommend Smokey Joe’s Chipotle and Lime Rub) |
| 36 medium sized raw prawns, shelled and deveined |
| 25g Greek fetta, finely crumbled |
| Fresh coriander or parsley, finely chopped, to garnish |
Directions
Step 1 – Using a cookie cutter, cut 6cm rounds from the flour tortillas and spray each liberally with olive oil on both sides. Set aside.
Step 2 – In a large bowl, mash together the avocado, the juice of half a lime and 1 – 2 tsp of your chosen BBQ rub. Season with salt and pepper, mix well and set aside.
Step 3 – Prepare the BBQ for direct cooking over medium heat (180 – 200°C). Preheat a Weber stainless steel grill pan. When the pan is hot, add the tortilla rounds in a single layer and toast, watching carefully, until browned on both sides. Set aside uncovered to crisp up.
Step 4 – Toss the prawns in a liberal amount of your chosen BBQ rub, ensuring they are evenly coated. Preheat the same grill pan, add the prawns and cook, tossing regularly until they are cooked through.
Step 5 – To serve, top each toasted tortilla round with a little avocado mixture, add a prawn and then sprinkle the fetta and coriander or parsley to garnish. Serve with the remaining lime wedges.
