Spiced Lime Salt and Beer Battered Prawn Tostadas with Peach Salsa, Chipotle Aioli and Cabbage
Ingredients
- Sunflower oil - to deep fry
- 2 tbs plain flour
- 24 large green prawns - peeled and deveined, tails left on
- ¼ small red cabbage, finely shredded
- Fresh coriander leaves
- Lime wedges
Chipotle Aioli
- 1 clove garlic
- 1 tsp salt
- 1 egg
- 1 cup canola oil
- 1-2 chipotle chillies in adobo
- 2 tsp white wine vinegar
Spiced Lime Salt
- 2 tsp salt
- ½ tsp caster sugar
- Zest of 1 lime
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- ½ tsp ground coriander seeds
- 2 tsp onion powder
Peach Salsa
- 1 large peach - 5mm diced
- 1 small red capsicum - 5mm diced
- 1 small red onion - 5mm
- 1 long red chilli - finely diced
- ½ cup chopped coriander
- Juice of 2 limes
- Dash of olive oil
- Pinch of salt
Tortillas
- 250g white masa flour
- 280-300ml water
- ¼ tsp salt
Beer Batter
- 250ml cold beer (We used Cattleyard Pale Ale)
- 150g plain flour
- 100g ice cubes
Method
To make the aioli, combine the garlic, salt and egg in a food processor and process until creamy. Slowly add the oil in a steady stream, until all the oil is added and the aioli is thick and creamy. Add the chillies and the vinegar and process until just combined. Keep in the fridge until ready to use.
To make the spiced lime salt, combine all ingredients in a bowl and mix well to combine.
To make the peach salsa, combine all ingredients in a bowl and mix to combine.
To make the tortillas, blend the masa, water and salt in a bowl and mix with your hands (for about 2 minutes) to create a soft pliable dough. Add more water or flour if necessary. To test if it’s ready, press a small ball of dough out flat – if the edges crack too much, you need to add a little more water. Bring dough into a ball and wrap in a damp tea towel. Rest at room temperature for 30 minutes.
Divide dough into 20g pieces, you should make about 24. Roll each into a walnut sized ball. Keep covered to avoid them drying out. Heat a nonstick pan over high heat. Using two pieces of nonstick baking paper, press each ball of dough between the two pieces of baking paper in the tortilla press.
Cook the tostadas as you go, placing them in the pan and turning once, until they turn golden brown, puff up a little and go slightly crunchy. (This takes about 1-2 minutes each side). If not eating straight away, keep cooked tostadas on a plate covered with a damp tea towel. Reheat in the pan (if necessary) for about 2 minutes.
To make the beer batter, combine the flour and beer in a bowl and mix to combine. Add the ice and mix until half melted, at this point the batter will be ready to use.
Once ready to eat, heat the sunflower oil in a deep saucepan. The oil is ready to use when a cube of bread turns golden brown in 30 seconds.
Toss the prawns in 2 tbs plain flour. Holding the prawns by the tail, dip each prawn in the batter, shaking off excess. Carefully place in the oil and fry for about 1 minute, or until golden and crunchy. Drain on paper towel and then toss with spiced lime salt.
To assemble the tostadas spread on a little aioli, followed by some cabbage, salsa and a prawn. Top with some fresh lime and coriander. ENJOY!
OTHER DELICIOUS VARIATIONS: Replace the prawns with fish or even sliced field mushrooms for a vegetarian version.
This recipe has been created for Swell by Ashleigh Hays.
As seen in Swell Issue 8. Grab your copy here
