Prawn tostadas with slaw and tamarind salsa

Prawn tostadas with slaw and tamarind salsa

By
From
Hungry For That
Makes
12
Photographer
Lauren Bamford

One of my first ever taco truck experiences in the States was at a seafood taco truck in East LA over by Highland Park. It was an old-school type of truck, no Twitter or Facebook, just the same spot day in and day out. I was staying with my good friend Jeff Jank from Stones Throw records. I had driven past this truck many a time between Jeff’s office and his house but never thought to stop. Highland Park a few years ago didn’t really have any spots for breakfast or lunch so I was always struggling to find something local. On one of these ‘hungry in LA with no car’ struggles, I walked on down to the truck and was really pleasantly surprised by the freshness of the seafood tostadas.

Tostadas are crisp-fried tortillas, and can be topped however you like – get creative. I love them; they make you think about what you’re eating a little bit differently. Unlike a soft taco, which I always eat far too quickly, the tostada commands you to take your time, or the whole thing will come crashing down. Whenever we cater for a wedding or a party we always try and get the hosts to go with some tostadas for starters. I like to do a small tostada, which is around 5 cm in diameter but you can easily go for bigger.

You can buy tostada chips from South American food stores. Otherwise, most supermarkets will carry plain, round corn (tortilla) chips, which work well as a substitute.

Ingredients

Quantity Ingredient
12 raw tiger prawns, shelled and deveined, tails intact
oil, for brushing
12 tostada chips
125g sour cream
red cabbage, thinly sliced on a mandoline, to serve
small handful coriander leaves, finely chopped

Tamarind salsa

Quantity Ingredient
10g chipotle en adobo, finely chopped
10g tamarind puree
2 tablespoons apple cider vinegar
1 teaspoon brown sugar

Method

  1. Heat a frying pan or a barbecue hotplate to high. Lightly brush the prawns with oil and grill for 1–2 minutes on each side, or until just cooked through.
  2. To make the tamarind salsa, whisk together all of the ingredients with 2 tablespoons water until combined.
  3. To assemble, smear each tostada with 1½ teaspoons of the sour cream and top with a little cabbage, a prawn and 1 teaspoon of the tamarind salsa. Garnish with the coriander and serve.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again