Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 50 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
50
- 5 tortillas
- 50 large cooked peeled cold water prawns
- 10 gluten-free tortillas
- 1L sunflower oil
- 2 ripe avocados, stoned and skinned
- 1 lime, juice only
- 1teaspoons Tabasco sauce
- 5tablespoons coriander, finely chopped (save 1 tbs as a garnish)
- 4 spring onions, trimmed and finely chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Nutrition per serving
890kJ / 212Cal
890 Kilojoules or 212 Calories
10% of daily energy intake*
Protein
3.6grams
Fat
19.0grams
Carbs
7.3grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These tasty Mexican-style canapés are simple to make. Assemble the stacks just before serving to keep them fresh.
Method
Step 1 of 4
Cut at least 100 discs out of the tortillas with a 3 cm pastry cutter. Heat the oil in a medium-sized saucepan. Drop the tortillas into the oil, a handful at a time, and deep-fry until golden. Do not overcrowd the pan, or the tortillas will not crisp up properly. Remove them with a slotted spoon, drain on kitchen paper, put aside, and allow to cool.
Step 2 of 4
In a bowl, mash the avocados with half the lime juice, a dash of Tabasco, 3 tablespoons of the chopped coriander, the chopped onions, and sea salt and pepper to taste.
Step 3 of 4
When there are about 30 minutes left before serving, marinate the prawns with the remaining lime juice and the remaining 1 tablespoon chopped coriander in a small bowl.
Step 4 of 4
To serve, pipe a little guacamole onto a tortilla using a piping bag with small plain nozzle, top it with another tortilla, pipe more guacamole on top, and finish with a prawn and a little of the remaining coriander as a garnish.
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