2 tablespoons extra virgin olive oil
1 pound medium-sized prawns, shelled and devined
1 clove garlic, finely chopped and 1-teaspoon chili flakes
1-cup sour cream
Juice of one lime
1 bunch green onions, diced
1 medium-sized tomato, diced
1 cup red cabbage, slivered
2 tablespoons fresh cilantro
4 soft corn tortillas
Heat the olive oil over a medium heat, add the garlic and chili
Sauté until garlic turns yellow-then add prawns and continue
sautéing until prawns are red and firm, about 3-4 minutes.
Drain off juices and set aside.
Make guacamole with avocado, a couple dabs of sour cream and juice
of half the lime. Mash and mix well.
Combine diced onion, diced tomato, slivered cabbage and cilantro
in a bowl.
Combine prawns, guacamole and vegetable mix in a large bowl and
Mix the remaining sour cream with juice of remaining half lime.
Steam the tortillas gently until soft and pliable, then mound the
mixture on them and drizzle with some of the lime-sour cream sauce.
Drink Glen Ellen
Reserve Sauvignon Blanc with these tostadas. The lime and the flavorful
prawns are well balanced by the bright floral and crisp herbal character
of the Sauvignon Blanc.
Glen Ellen Reserve Sauvignon Blanc