Spicy Prawn Tostadas
This is a wicked quick starter or nibble. Perfect for those summer parties.
Prep: 40 minutes | Cook: 6 minutes | Total: 46 minutes | Serves: 4
Ingredients:
Marinade
1 Orange, Juiced
1 Clove Garlic, Crushed
1 tsp Smoked Paprika
1/2 tsp Chilli Powder
1 Lime, Juiced
1/2 Tbsp Runny Honey
Anderson's Mango, Pineapple Hot Sauce
Splash Oil
Salsa:
1 Mango, Cubed
1/2 Pineapple, Cubed
1/2 Red Onion, Chopped
1 Jalapeño, Deseeded and Chopped
Bunch Fresh Coriander, Chopped
1 Lime, Juiced
Splash Oil
Salt & Pepper
Everything Else:
2 Cups Raw Prawns, De veined
6 Tostadas
METHOD:
Step 1
For this cook I’m using my Ooni Kona 12 pizza oven. Get it on to a low heat and place a cast iron skillet in to pre heat.
Step 2
Too marinade the prawns, combine all the marinade ingredients into a bowl and mix well. Place the cleaned, deveined prawns into the marinade, cover and place into the fridge for 30 minutes.
Step 3
For the salsa, chop, cut and slice all the ingredients, then place into a bowl and mix well to combine. Season with salt and pepper, cover and place into the fridge until needed, letting all the flavours develop.
Step 4
Remove the prawns from the marinade and the skillet from the oven, then carefully add the prawns along with a couple tablespoons of the marinade. Let the prawns sizzle for a two minutes aside, returning them to the oven if need be keep that heat up.
Step 5
To build:
Place a good pile of the fresh salsa onto the tostadas. Follow this with the prawns and a garnish of coriander and a squirt of lime. Enjoy