Special equipment:
1 1⁄4in (3cm) pastry cutter
piping bag with small plain nozzle

Ingredients:
5 tortillas, store-bought
1/5 quarts (1.5 liters) sunflower or vegetable oil,
for deep-frying
2 ripe avocados
1 lime
Tabasco sauce
1⁄4 cup finely chopped cilantro
4 scallions, trimmed and finely chopped
sea salt
freshly ground black pepper
25 cooked king prawns, peeled and deveined

Method:
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.

PREPARE AHEAD:
The fried tortilla disks can be stored in an airtight container for 2 days.

Prawn and Guacamole Tortilla Stacks