Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Prawn tostadas with chipotle mayo Food Prawn tostadas with chipotle mayo Preparation time 15 minutes Cooking time 10 minutes Serves 4 INGREDIENTS 4 large tortillas Oil, for shallow frying 2 corn ears, husks and silk strands removed 1 tsp cumin seeds 1 tsp smoked paprika 1 jalapeño chilli, finely sliced 1 large avocado, peeled and diced ¼ red onion, finely chopped 1 lime, juiced ¼ cup (60ml) good quality mayonnaise 2 tsp chipotle chillies in adobo, finely chopped 24 large cooked prawns, peeled, tail meat left on Coriander leaves, to serve METHOD Using an 8cm round cutter, cut three tostadas from each tortilla. Pour oil to a depth of 0.5cm in a large frying pan and heat. Add tortillas and cook on each side for 15 seconds or until golden. Drain on paper towel. Cut kernels from corn by holding upright on a board and using a downward motion with a large knife. Heat large frying pan over medium heat and add corn, cumin, smoked paprika and jalapeño. Dry fry, stirring frequently, until golden, around eight minutes. Remove and cool. Combine cooled corn mixture with avocado, red onion and lime juice. Season to taste with salt and pepper. Combine mayonnaise and chipotle chillies and mix well. To serve, spoon corn and avocado mixture onto each tostada, top with two prawns, drizzle with chipotle mayonnaise and sprinkle with coriander. Note: These can also be served as finger food. Cut tortillas with a 4cm cutter and top with only one prawn. Food Preparation time 15 minutes Cooking time 10 minutes Serves 4 SHARE