Name: Prawn tostadas with corn relish and chipotle crème fraîche
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 - 8
Ingredients: 1.5 kg cooked wild prawns, peeled, deveined, tails intact; Tostadas (see note), sliced avocado, coriander cress (or other cress) and lime wedges, to serve; Corn relish; 1 tbsp olive oil; ½ onion, finely chopped; ½ small fennel bulb, finely chopped; 2 garlic cloves, finely chopped; 1 long red chilli, thinly sliced; 2 tsp coarsely crushed coriander seeds; 4 corn cobs, kernels removed; 200 ml malt vinegar; 100 gm caster sugar; Juice of 1 lime, finely grated rind of ½; Chipotle crème fraîche; 1 chipotle chilli in adobo, finely chopped, or to taste; 1 garlic clove, finely chopped; Juice of ½ lime; 250 gm crème fraîche

Prawn tostadas with corn relish and chipotle crème fraîche

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

Serves 6 - 8

Prep

25M

Cook

25M

Total

50M

Prawns are such a Christmas staple. We’ve served these on crisp tostadas with a tangy corn relish and smoky chipotle crème fraîche. Begin the recipe at least a day ahead to make the relish; it’s also excellent with Christmas ham or alongside a summer barbecue, so make a double batch – it won’t go to waste.

Ingredients

1.5 kg cooked wild prawns, peeled, deveined, tails intact

Tostadas (see note), sliced avocado, coriander cress (or other cress) and lime wedges, to serve

Corn relish

1 tbsp olive oil

½ onion, finely chopped

½ small fennel bulb, finely chopped

2 garlic cloves, finely chopped

1 long red chilli, thinly sliced

2 tsp coarsely crushed coriander seeds

4 corn cobs, kernels removed

200 ml malt vinegar

100 gm caster sugar

Juice of 1 lime, finely grated rind of ½

Chipotle crème fraîche

1 chipotle chilli in adobo, finely chopped, or to taste

1 garlic clove, finely chopped

Juice of ½ lime

250 gm crème fraîche

Method

Main

1.For corn relish, heat oil in a saucepan over medium-high heat, add onion, fennel, garlic and chilli and sauté until onion is translucent (4-5 minutes). Add coriander seeds and cook until fragrant, then stir in corn kernels and season to taste. Add vinegar, sugar and 150ml water, bring to the boil, then reduce heat to medium and simmer until corn is tender and most of the liquid has evaporated (12-15 minutes). Remove from heat, stir in lime juice and rind, check seasoning, transfer to a sterilised jar (see note), seal and cool to room temperature. Refrigerate overnight to pickle. Corn relish will keep refrigerated for a month.

2. For chipotle crème fraîche, process chilli, garlic and lime juice in a small food processor until smooth. Whisk crème fraîche to soft peaks, fold in chipotle mixture, season to taste and refrigerate until required. Chipotle crème fraîche will keep refrigerated for 2 days.

3.Spread tostadas with chipotle crème fraîche, top with prawns, corn relish, avocado and coriander, and serve with lime wedges for squeezing over.

Tostadas, crisp fried or toasted tortillas, are available from select delicatessens, or you can make your own by shallow-frying corn tortillas in vegetable oil until crisp. To sterilise jars and lids, run them through the hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes.
Notes

Styling by Emma Knowles