The Prawn and Guacamole Tortilla Stacks Recipe These sophisticated Mexican-style canapés are simple to make.
1 1⁄4in (3cm) pastry cutter
piping bag with small plain nozzle
5 tortillas, store-bought
1/5 quarts (1.5 liters) sunflower or vegetable oil,
2 ripe avocados
1⁄4 cup finely chopped cilantro
4 scallions, trimmed and finely chopped
freshly ground black pepper
25 cooked king prawns, peeled and deveined
1 Cut 100 disks out of the tortillas with the pastry cutter.
2 Heat the oil in a large 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 properly. Remove and drain on paper towels. Cool.
3 Mash the avocado with the juice of half the lime, a few shakes of Tabasco, 3 tablespoons cilantro, the scallion, and salt and pepper to taste. Slice each prawn in half horizontally.
4 When there are 30 minutes left before serving, marinate the prawns with the juice of the other half of the lime and the remainder of the chopped cilantro.
5 Pipe a little guacamole on a tortilla, top it with another tortilla, pipe more guacamole on top, and finish with a curl of prawn. If it is too big, twist diagonally and stand it up in the guacamole. Serve immediately.
The fried tortilla disks can be stored in an airtight container for 2 days.
|Prawn and Guacamole Tortilla Stacks|