Prawn Toast Tortillas

Cook Time 20 minutes

Serves 2–4

Ingredients

300g raw prawns, peeled and deveined

2 cloves garlic

1 tsp ginger, grated

1 tsp soy sauce

1 tsp sesame oil

1 egg white

1 tsp cornflour

4 small flour tortillas

Vegetable oil, for frying

To serve

Japanese mayonnaise

Sriracha or chilli oil

Fresh coriander

Lime wedges

Method

Roughly chop the prawns, then blitz in a food processor with garlic, ginger, soy sauce, sesame oil, egg white and cornflour until a chunky paste forms. Spread the prawn mixture evenly over one side of each tortilla.

Heat a thin layer of oil in a pan over medium heat.

Place tortillas prawn-side down and cook for 2-3 minutes until golden and crisp. Flip and cook the other side for 1–2 minutes. Remove and drain on paper towels.

Top with Japanese mayonnaise, chilli oil, coriander and a squeeze of lime.