and cook time: 25 minutes | Makes
450ml water300ml white wine vinegar1 tablespoon sea salt flakes1⁄2 cup sugar1⁄4 red cabbage, finely shredded6 medium-sized corn tortillas1⁄4 cup olive oilFreshly ground black pepperSqueeze of lime juice24 raw king prawns, peeled and deveined1 cup plain flour2 eggs, lightly beaten3 cups desiccated coconut1 small handful coriander, leaves pickedLime wedges, to serve
JALAPENO CREAM:1 tablespoon jarred jalapeno chillies, finely
chopped4 tablespoons sour creamJuice of 1 lime
Preheat the oven to 180°C.2.
First, begin by pickling the cabbage.
Combine the water, vinegar, salt and sugar in a saucepan and bring to the boil.
Add the cabbage and simmer for 5 minutes. Turn off the heat and allow to cool,
For the tostadas, using a cookie cutter,
cut twelve 8cm rounds from the tortillas, place on a baking tray, brush with a
little olive oil and season with salt and pepper. Bake in the oven for 3
minutes until golden brown. Set aside to cool.4.
To make the jalapeno cream, combine the
jalapenos and sour cream, add the lime juice, a dash of the liquid from the
jalapeno jar and season to taste. Set aside.5.
Line up three shallow bowls from left to
right. Fill the bowl on the left with the flour, place beaten egg in the middle
bowl and the dessicated coconut in the bowl on the right. Toss the prawns in
the flour, then in the egg and finally in the desiccated coconut. Season and
fry in a little of the remaining olive oil in a frying pan over medium–high
heat for a minute or so until crisp and golden brown. Place on crumpled paper
towel to drain.6.
Place some pickled cabbage on a tostada,
top with two prawns, a teaspoon of jalapeno cream and finish with the coriander.
Serve on a chopping board with a few wedges of lime and a sprinkle of extra
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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