Recipe

Prawn Parsley And Prosciutto Tostada Recipe

Add Step-by-Step Photos	Freyae / All my dishes 2 years, 10 months ago A deliciously light take on a Tostada, a delicious low fat snack or light lunch. Prep:30m Cook:10m Servings:2	Freyae
	mexican prawn

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Ingredients

2 Flour Tortillas

Prawns. The quantity depends on what size prawns you have and how much you like them. I put in about 30 smallish prawns for the two of us.

One Small Onion, finely chopped

1 Tablespoon Lemon Juice

Small Handful Parsley, roughly chopped

1 Large Spring Onion (or two small ones), chopped, including greenery

1 Clove Finely Chopped Garlic

3 Tablespoons Olive Oil

1 Splash White Wine Vinegar to taste (the recipe asks for Champagne Vinegar so use that if you have it)

Salt and Pepper to taste

1 Yellow, red or orange Pepper, chargrilled (over a gas flame or under a hot grill whilst you are preparing the prawns - takes about 20 minutes under the grill, less over a flame)

8 Slices Prosicutto

Handful of Mixed Lettuce Leaves (preferably small leafy ones)

Sour Cream (optional)

Directions

Pierce the pepper all over and place under a very hot grill (in a baking tin to collect any juices it will leak out) or over a gas flame.

In a large frying pan, heat the olive oil and saute the onion until softly transclucent.

Add the garlic and spring onions and cook until the whole mixture has started to collapse and is fragrant. Do not let burn.

Roughly chop the prawns and throw them into the frying pan. If they are raw, cook until they turn pink. If already cooked, just heat through.

Remove from the heat, add the lemon juice and vinegar, judicially at first, tasting as you go along. Season well.

Optiona: In another frying pan, throw in the pink rags of Prosiuctto and cook over high heat until they curl and crisp up, about 30 seconds. Remove to a plate.

In the same frying pan, or under a hot grill, toast the tortillas until they brown and are crisp.

Assembling the Tostadas:

Stir the salad greens through the prawn mixture and divide between the two tortillas. Top with the Prosciutto.

Peel most of the blackened skin from the pepper and cut into thin strips. Drape these on top of the Tostada.

Add some sour cream if desired, although not necessary.

Apply to face and have napkins to hand!

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