Prawn Tostadas

Asian Prawn Tostadas recipe - The Cooks Pantry


Courtney Roulston




  • 250ml oil for frying
  • 2 x Simson’s Pantry Gluten Free Black Rice Wraps, sliced into quarters
  • 16 green/raw king prawns, peeled, cleaned
  • 1 long red chilli, seeded, finely sliced
  • ½ cup mint, leaves finely sliced
  • 1 kaffir lime leaves, finely shredded
  • ½ cup coriander, leaves picked
  • 2 tablespoons peanuts, crushed
  • 2 Tb ZoOSh Free Range Egg Mayonnaise


  • 1 French/golden shallot, peeled, chopped
  • 1 red birds eye chilli
  • 1 clove garlic
  • 2 tsp coriander stem/root
  • 2 tsp Lee Kum Kee Pure Sesame Oil
  • 100ml fresh lime juice
  • 75gm brown sugar
  • 50ml fish sauce


  • To make the nam jim dressing, pound the shallots, chilli, garlic, and coriander root using a mortar and pestle. Add in the sesame oil, lime juice, sugar and fish sauce and check for balance of sweet, sour, salty and hot.
  • Heat oil to 160 degrees in a saucepan. Shallow fry the tortilla pieces in batches for 1-2 minutes turning once until golden. Drain on kitchen paper and allow to cool.
  • Slice the prawns in half horizontally. Heat 1 tablespoon of oil in a frying pan over a medium heat. Cook the prawns for 1 minute, or until just cooked through.
  • Combine the chilli, mint, kaffir lime, and coriander leaves in a large bowl. Dress with a little of the nam jim and toss through the prawns. Place a small dollop of mayonnaise onto the base of the tortillas. Add a small mound of the prawn salad on top and sprinkle with the peanuts. Serve immediately.

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