Entertaining

Prawn tortillas

Tortillas w avo and corn salsa.jpg
  • Serves: 4
  • Preparation: 25 minutes
  • Cooking: 20 minutes
  •       

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

Directions

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.

Prawn tortillas

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