- 500g small cooked Australian prawns, peeled and tails removed
- 1 cup mango, finely diced
- 1 packet large corn gluten free tortillas
- 500ml Melrose Organic Sunflower Oil, for shallow frying
- Sea salt, to season
- 2 ripe avocados
- 2 tablespoons lime juice
- 2 tablespoons Melrose Hulled Tahini
- Salt, to season
Avocado Oil Dressing
Place prawns and mango in a mixing bowl, season with a little salt and toss well to combine. Keep chilled in fridge.
To make the tostadas, use a 10cm ring cutter or scone cutter, press out circles from the corn tortillas. Heat sunflower oil in deep frying pan to high. Shallow fry both sides of the corn tortilla until golden colour. Remove and drain on paper towel.
Place avocado, lime juice, tahini and salt in a small food processor and blitz till smooth, alternatively mash until smooth.
To make dressing, place avocado oil, coriander, lime juice, chilli, rice syrup and salt into a small food processor, blitz until combined or alternatively place in small bowl, chop coriander finely and whisk to combine.
To make the tostadas, place a few teaspoons of avocado whip on the base of the tostada, top with prawn and mangos and drizzle with dressing.
If mangoes are out of season you can replace with pineapple.