These tasty Mexican-style canapés are simple to make. Assemble the stacks just before serving to keep them fresh.
SERVES 50
PREP TIME 15 MINS
COOK TIME 10 MINS
3cm ( 1 1/4 in) Pastry Cutter
Piping Bag With Small Plain Nozzle
Saucepan
Bowl
Slotted Spoon
Kitchen Paper
| 5 wheat or corn tortillas |
| 1 liter sunflower oil |
| 2 ripe avocados, stoned and skinned |
| Juice of 1 lime |
| Tabasco sauce |
| 4 tbsp coriander, finely chopped, plus extra as a garnish |
| 4 spring onions, trimmed and finely chopped |
| Sea salt and freshly ground black pepper |
| 50 large cooked, peeled cold water prawns |
| FOR A GLUTEN FREE VERSION use gluten-free tortillas |
| 1. Cut at least 100 discs out of the tortillas with a 3 cm (1 1/4 in) pastry cutter. Heat the oil in a medium-sized 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 up properly. Remove them with a slotted spoon, drain on kitchen paper, put aside, and allow to cool. |
| 2. In a bowl, mash the avocados with half the lime juice, a dash of Tabasco, 3 tablespoons of the chopped coriander, the chopped onions, and sea salt and pepper to taste. |
| 3. When there are about 30 minutes left before serving, marinate the prawns with the remaining lime juice and the remaining 1 tablespoon chopped coriander in a small bowl. |
| 4. To serve, pipe a little guacamole onto a tortilla using a piping bag with small plain nozzle, top it with another tortilla, pipe more guacamole on top, and finish with a prawn and a little of the remaining coriander as a garnish. |
| Fat: 1163.28 g | Fiber: 71.05 g |
| Iron: 54.48 mg | Sugar: 71.34 g |
| Calcium: 1819.77 mg | Sodium: 20257.31 mg |
| Potassium: 4671.62 mg | Calories: 14305.38 kcal |
| Protein: 136.52 g | Vitamin A: 1199.15 IU |
| Vitamin C: 62.39 g | Carbohydrates: 795.62 g |
| Saturated Fat: 132.2 g | Cholesterol: 0 mg |