Prawn Tostadas with Corn Relish and Chipotle Crème Fraîche

Name: Prawn Tostadas with Corn Relish and Chipotle Crème Fraîche
Total time: 50 min
Ingredients: 1 1/2 kg cooked wild prawns, peeled, deveined, tails intact; Tostadas (see note), sliced avocado, coriander cress (or other cress) and lime wedges, to serve; Corn relish; 1 tbsp olive oil; ½ onion, finely chopped; ½ small fennel bulb, finely chopped; 2 garlic cloves, finely chopped; 1 long red chilli, thinly sliced; 2 tsp coarsely crushed coriander seeds; 4 corn cobs, kernels removed; 200 ml malt vinegar; 100 gm caster sugar; Juice of 1 lime, finely grated rind of ½; Chipotle crème fraîche; 1 chipotle chilli in adobo, finely chopped, or to taste; 1 garlic clove, finely chopped; Juice of ½ lime; 250 gm crème fraîche

www.gourmettraveller.com.au

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

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Ingredients

1 1/2 kg cooked wild prawns, peeled, deveined, tails intact
Tostadas (see note), sliced avocado, coriander cress (or other cress) and lime wedges, to serve
Corn relish
1 tbsp olive oil
½ onion, finely chopped
½ small fennel bulb, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
2 tsp coarsely crushed coriander seeds
4 corn cobs, kernels removed
200 ml malt vinegar
100 gm caster sugar
Juice of 1 lime, finely grated rind of ½
Chipotle crème fraîche
1 chipotle chilli in adobo, finely chopped, or to taste
1 garlic clove, finely chopped
Juice of ½ lime
250 gm crème fraîche