Thai-style Prawn and Avocado Tostadas with Crispy Shallots and Mangos
In a large bowl whisk together all dressing ingredients, set aside.
Pat dry prawns on paper towels and dice.
Add the rest of the ingredients (reserving ½ the mango and Thai basil for garnish) to the dressing and gently fold together.
Spoon mix onto tostadas, garnish with Thai basil.
1 packet of Tio Pablo Tostadas
125g cooked Shore Mariner prawn cutlets - defrosted, tails removed and diced
10g freeze dried mangos, roughly chopped or crushed (or you can use freeze-dried lychees)
½ Roma tomato, finely diced
½ avocado, diced
½ shallot, finely diced
10g crispy shallots, chopped
8g Thai basil, roughly chopped (leaves & stems)
For the dressing:
Juice & zest of ½ lime
½ tsp sesame oil
½ tsp fish sauce
½ tsp soy sauce
Pinch of chilli flakes
1½ Tbsp mayo