Topping for Tostada – Prawn Salad
For the Salad
200g Frill lettuce
60g Bean sprouts
60g Snow peas
5g Coriander leaves
Red Chilli (thinly sliced – use according to spiciness preference)
*shred lettuce
*thinly slice snow peas
*mix all salad ingredients
Dressing
125ml Denova Avocado Oil
40ml Rice Vinegar
2Tbsp Fish Sauce
1Tbsp Soy Sauce & 1Tbsp Honey
*put all ingredients in a bowl and mix until combined
*use dressing as desired
Olive Tapenade Spread
250g Green Pitted Olives
1 tsp Lemon juice
1 tsp Drained capers
30 ml Denova Avocado oil
2 Garlic cloves
*mix all ingredients and puree using a hand held stick blender or blender
*add oil ass needed to help with blending
*put tapenade in a bowl
For frying the prawns
250g Prawns (buy shelled and deveined prawns, defrost in advance)
60g Garlic Cloves, peeled and minced
1tsp Salt
1Tbsp Fresh lime juice
30ml Denova Macadamia Nut Oil- Chilli flavour
*heat Denova chilli oil in a pan, fry garlic until fragrant
*season prawns with salt and fry, two minutes each side
*drizzle with lime juice
*Once done remove from heat and put aside
To assemble your tostada:
3 mini tortilla wraps
Shallow fry mini tortilla wraps until golden brown
Once toasted, spread with olive tapenade, top with salad and place prawns on top