Spot Prawn Tostada with Avocado Tomatillo Puree by Chef Jaqueline Lama from Pantry Philosophy

I am obsessed with tacos but the tostada is one of my close second favourites! With warmer days ahead, this meal makes a perfect option to have on hotter times as it is light and fresh. Simply prepare all the elements in advance and assemble when ready to eat.

Spot Prawn Tostada with Avocado Tomatillo Puree

Spot Prawn Tostada with Avocado Tomatillo Puree



-1 cup vegetable oil, for frying

-Corn tortillas


-1 lb Spot Prawns, Shell on

-1 block Butter, unsalted

-2 garlic cloves

-1 lemon, sliced

-3 Bay leaves




-2 Hass Avocados, ripe

-1lb Tomatillos, grilled

-1/4 cup Cilantro

-1 /2 jalapeno

-1 Tbsp Lime juice




-1.5 cup White Vinegar

-3 Tbsp Sugar

-3 Tbsp Salt

-1/4 cup Water

-1 Red Onion, sliced 1/8 in


-Cilantro leaves

-Jalapeño, sliced thinly

-Radish, sliced thinly

-Tequila lime Gel * recipe available at



Step 1. Heat an inch of oil in a saucepan over a medium heat until hot. Fry the corn tortillas one at a time until golden brown on each side and puffed. Place on a tray lined with a paper towel to absorb any oil.

Step 2. To poach your prawns, heat up your butter at low temperature with your aromatics. Gently place the prawns in the melted butter and cover. Let stand for 5 min until the shell turns pink and remove from heat. Place in ice water to stop cooking. Once cool, remove the shells and reserve in the refrigerator.

Step 3. Char the tomatillos in a cast iron or grill. Remove and let cool down. Add the avocados, cilantro, tomatillos, jalapeño and cumin and puree until smooth. Add a bit of water and lime juice to thin it out. Season to taste and chill covered.

Step 4. Heat your vinegar, water, sugar and salt until it comes to a boil. In the meantime, use a mandolin slicer to slice your red onion to 1/8in width. Add the pickling mixture to the onions and let cool before covering and chilling in the refrigerator.

Step 5. Assemble your tostadas by covering your tortilla with the avocado tomatillo puree. Take your prawns and cut them into chunks. Carefully scatter them on your tortilla and top it with the pickled onions. Garnish with cilantro, jalapeño and crips radish.