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Barbecued prawn and corn tortilla cups
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled prawn cocktail in a crispy tortilla bowl.
Ingredients:
  • 8 flour tortillas
  • Olive oil cooking spray
  • 4 corncobs, husks and silks removed
  • 86.63 gm lime juice
  • 40.00 ml fresh coriander leaves, chopped
  • 2 garlic cloves, crushed
  • 5.00 gm smoked paprika
  • 800g green king prawns, peeled, deveined (tails intact)
  • 1000.00 ml iceberg lettuce, finely shredded
  • 2 small avocados, cut into 2cm cubes
  • 2 medium tomatoes, finely diced
  • 81.68 gm whole-egg mayonnaise
  • 20.80 gm tomato sauce
  • 10.40 gm chilli sauce
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then lightly grease 8 holes in two 6-hole (3/4-cup-capacity) Texas muffin pans.
  • Gently place 1 tortilla in each pan cavity, ensuring to line the base and sides. Spritz with oil. Bake until lightly golden and crisp, for 8 to 10 minutes. Let it rest in the pan for 5 minutes, then transfer to a wire rack.
  • Preheat a greased barbecue hotplate or chargrill over medium heat. Grill corn, turning occasionally, until charred and tender, about 10 minutes.
  • In a glass or ceramic baking dish, mix lime juice, coriander, garlic, and paprika. Add prawns and coat them evenly. Grill prawns on the barbecue for 2 minutes on each side until cooked.
  • Cut corn kernels off the cobs in big pieces. Mix together corn, lettuce, avocado, and tomato. Fill tortilla cups with the lettuce mix. Add prawns on top. In a small bowl, mix mayonnaise, tomato sauce, and chili sauce until smooth. Drizzle over prawns. Serve and enjoy.

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