Ingredients
For the tortillas:
200 g flour
1 tsp baking powder
1/2 tsp salt
Flour, for the work surface
For the filling:
1 avocado, halved, pitted, flesh diced
2 limes, one juiced, one cut into wedges
80 g sweetcorn, tinned, drained
2 tbsp Thai chilli sauce
3 tbsp olive oil
24 raw prawns, peeled
Rocket, to garnish
Method
1
To make the tortillas, mix together all the ingredients with 150 ml water to create a smooth dough. Split into 8 equal portions, roll out thinly on a floured work surface and dry fry in a pan for around 1 minute on each side.
2
To make the filling, mix the avocado with the lime juice and stir in the sweetcorn and the chilli sauce.
3
Heat the oil in a pan and fry the prawns on all sides for around 2-3 minutes. Season with salt and ground black pepper.
4
Spread the tortilla with the avocado and sweetcorn mixture and top with the prawns. Garnish with rocket and serve with lime wedges.
Ingredients
For the tortillas:
200 g flour
1 tsp baking powder
1/2 tsp salt
Flour, for the work surface
For the filling:
1 avocado, halved, pitted, flesh diced
2 limes, one juiced, one cut into wedges
80 g sweetcorn, tinned, drained
2 tbsp Thai chilli sauce
3 tbsp olive oil
24 raw prawns, peeled
Rocket, to garnish