Braeburn Apple and Prawn Tostadas with Mint Salsa and Chipotle Mayo

INGREDIENTS

For the salsa:
2 tsp cumin seeds, toasted
Juice and zest 1 lime
4 pinches sugar
10ml rice vinegar
1 clove garlic, minced
1 green chilli, deseeded and finely chopped
6 radishes, finely sliced
2 Braeburn or Gala apples, cut into match sticks
Small bunch of mint, picked and roughly chopped

For the chipotle mayo:
100g mayonnaise
2 tsp chipotle sauce
Juice of ½ a lime

Oil for frying
8 small corn tortillas, roughly 15cm (you can cut larger ones to size with a pair of scissors)
150g large prawns, cooked and peeled
1 avocado, peeled and sliced

METHOD

Bash the cumin seeds a little in a pestle and mortar to release their aroma. Mix together the lime juice, sugar, rice vinegar and cumin seeds in a small bowl. In a larger bowl, mix the remaining salsa ingredients, pour over the lime juice mixture and toss everything together
To make the chipotle mayo, mix together mayonnaise, chipotle sauce and lime juice
Heat an inch of oil in a saucepan over a medium heat until hot. Fry the corn tortillas one at a time until golden brown on each side and puffed. Place on a tray lined with a paper towel to absorb any oil
Top the tostadas with salsa, prawns and avocado. Drizzle with chipotle mayonnaise to serve

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