Inspired by the flavours of Thailand, these summery prawn and mango crispy cups are bursting with punchy flavours. A flavourful mouth bomb of succulent cooked prawns, finely diced mango, a touch of chilli heat, coriander for freshness, a nutty textural crunch and a zingy dressing.
15
makes
20m
prep
10m
cook
Ingredients
For the crispy cups
- 5 small corn tortillas
- Oil for deep frying
For the filling
- 200g cooked prawns, peeled and chopped
- ½ mango, finely diced
- 1 chilli, finely chopped (this can be adjusted for taste)
- ¼ cup coriander leaves, chopped
- 20ml sweet chilli sauce
- 1 juicy lime, juiced and zested
- 10ml fish sauce
- 1 garlic clove, grated
- 1 teaspoon ginger, grated
- A pinch of sugar
To serve
- 30g dry roasted cashews
- ¼ cup plantain chips, crumbled
Method
1. To prepare the crispy cups
Using a 4cm round cutter, cut 15 discs. Heat a deep fryer to 180˚C and add the discs to the oil in batches, gently pinching with tongs to form into shells (or you can simply serve on crispy tortilla discs). Once crisp and golden, remove from the oil and drain on paper towel.
2. To prepare the filling
In a large mixing bowl add the chopped prawns, mango, chilli, coriander and, if using, the cashews and plantain chips. Mix everything together.
3. To prepare the dressing
In a separate bowl mix the sweet chilli sauce, lime juice, lime zest, fish sauce, garlic, ginger and sugar.
4. To serve
Pour the dressing over the prawn mixture, tossing gently to coat. Spoon into the crispy tortilla cups and serve immediately.
Notes
- The exuberant flavours of this dish are well matched to the delicate florals and creamy melon notes of Shores Reach Rosé (213024).
- This recipe also works well with crab meat and ¼ cup of toasted shredded coconut.
- The quantities can easily be scaled up for large groups. The cups and dressing can be made in advance – simply combine with the filling at the time of serving.
- The tortillas can be substituted for lettuce cups – this works well as an entrée DIY plate.
- The crispy tortilla cups can also be made in the oven:
- Spray mini muffin tins lightly with oil and gently press the tortilla rounds into the oiled tins.
- Spray another light layer of oil over the top of the tortillas and bake at a 180˚C for about 10 minutes, until crisp and golden.
- Allow to cool slightly before removing from the tins.
