Braeburn Apple and Prawn Tostadas with Mint Salsa and Chipotle Mayo

Makes 8


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


  • 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