Prawn & Avocado Tostadas with Saint Peter

The ultimate summer crowd pleaser! Paired with our Kiwifruit & Kawakawa
Verde this is a combo that can’t be beat. Seafood and fresh fruity flavours with a touch
of heat - yes please!

Cooking & Preparation time: 30 minutes
Serves: 2+

Ingredients

For the chilli prawns

12 raw de-shelled prawns

2 tsp paprika

2 tsp chilli powder

1 canola oil

For the avocado & lime crema

2 avocados

1⁄2 lime

1⁄2 cup sour cream

Salt and pepper to taste

For the rainbow salsa

2 tomatoes

1⁄2 red onion

Tinned pineapple pieces

1 lime

1 tbsp Apostle Kiwifruit & Kawakawa Verde

Tostadas

Coriander to garnish

Drizzle Saint Peter Kiwifruit & Kawakawa Verde

Method

1. Begin by preparing your rainbow salsa, aim to get your salsa ingredients all the
same size as you want to get a bite of everything in each mouthful. I go for
roughly 0.5cm x 0.5cm to keep it fairly fine. Dice and de-seed your tomatoes,
dice your red onion and chilli. Then drain the juice from your tinned pineapple
and then dice these also. Place in a bowl and drizzle over your Kiwifruit &
Kawakawa verde and lime juice. Mix together to combine and then place into the
fridge until you are ready to serve.

2. Next let’s prepare the avocado and lime crema. Mash your avocados into a
smooth guacamole type texture and then add in your sour cream, lime juice and
salt and pepper. Mix to combine and store this in the fridge along with your salsa.

3. Next peel your prawns, discard the shells and place in another bowl. To this add
your paprika, chilli powder and oil. Place a pan on a medium-high heat and sear
your prawns for 1-2 minutes each side until pink and cooked through.

4. Time to assemble your tostadas! Place a tostada down and top with a layer of
your avocado crema. Next add your prawns (I do three on each one) and then
some of your rainbow salsa. Drizzle over more Kiwifruit & Kawakawa Verde and
garnish with coriander and enjoy!

Recipe by Foodie Sophie