Easy to prepare Prawn Thai Curry Tostadas will become your go-to appetizer when you have guests coming over. The vibrant flavors of Thai curry which perfectly complements the tender and succulent prawns with satisfying crunch of crispy tostadas offer a harmonious fusion of global tastes.
You’ve got it by now that we do not shy away from experimenting with bold fusion flavors. One such exquisite fusion creation that has taken the food world by storm is the Prawn Thai Curry Tostadas. This delightful dish effortlessly combines the exotic flavors of Thai cuisine with the satisfying crunch of Mexican tostadas.
Thai cuisine, renowned for its vibrant and harmonious flavors, brings to the table its aromatic Thai curry, while Mexican cuisine lends its iconic crispy tostadas as the canvas. Whether you're hosting a dinner party, game night or seeking to elevate a weeknight meal, Prawn Thai Curry Tostadas are a superb choice. I chose to prepare this dish as a part of my three course date night meal for my wife. This Thai Mexican fusion is simply the appetizer to set the mood for a hearty meal. It's light, crunchy, quick and easy to prepare and moreover, it is packed with bold flavors.
It took me under 50 minutes to prepare the entire dish. As I was working on two other dishes on the side, I had to prepare this quickly, which is why I decided to use the store bought Thai red curry paste and coconut milk. It is something that I tried in the past, and it really worked out well. The panko fried prawns tossed in the creamy coconut thai curry reduction, on a crispy fried corn tortilla with fresh cabbage, carrots and cilantro provided a wonderful contrast elevating every bite.
Although we wanted to have more, I had other two dishes planned since it was a special night. Nevertheless, this was going to be one of those fusion creations I was definitely going to share with our friends. To be honest, I did save some leftovers for the next day. Keep scrolling to find out how you can prepare this too.
Ingredients
Herbs and Spices: garlic powder, salt, pepper
Liquids: egg whites, soya sauce, vinegar, oil
Regular ingredients: prawns, rice flour, panko bread crumbs, mayonnaise, corn tortillas, red cabbage, cilantro, carrots, sesame seeds
Specialty ingredients: red curry paste, coconut milk
See recipe card for quantities.
Walk through the Recipe
Let’s begin making our Prawn Thai Curry Tostadas.
We start off by preparing the Thai curry sauce by adding oil in a pan along with Thai curry paste.
After the paste has fried, we add coconut milk, soya sauce and vinegar, and let it reduce to a thick sauce until the oil separates.
We then let the sauce cool. After cooling down, we add mayonnaise and mix it well to form the Thai Curry Sauce.
For the prawn batter, we mix cleaned prawns in a bowl along with egg whites, garlic powder, salt, pepper and rice flour.
We then prepare our tostadas by deep-frying the tortillas until crispy golden on both sides. Make sure to pat the tortillas in the oil to avoid curling.
Once all the tostadas are ready we gently deep fry each prawn after coating it with another layer of panko bread crumbs. Fry until golden brown.
It’s now time to toss the crispy panko fried prawns in the Thai curry sauce to cover each prawn.
It's finally time to serve these bad boys. We add carrots and red cabbage over a crispy tostada and gently place a scoop of Thai curry prawns.
We then garnish with sesame seeds and chopped cilantro for freshness and there you have it, your home-made Prawn Thai Curry Tostadas are ready.
Substitutions
You can replace some of the ingredients in the recipe, to suit what you have at home, or if you don't find them in the store
- Panko bread crumbs: regular bread crumbs
- Rice flour: corn flour, potato flour, all-purpose flour
- Red cabbage: regular green cabbage
Tips
- Choose the right tortillas: Start with high-quality corn tortillas. They should be fresh and pliable. Stale tortillas won't crisp up well.While flour tortillas can be used for tostadas, traditional tostadas are made with corn tortillas. Corn tortillas have a better texture.
- Allow the Thai curry to cool: Don’t forget to set aside the Thai curry sauce to cool before mixing it with the mayonnaise as you do not want to cook the mayo.
- Achieve perfect crispy prawns: You need three ingredients to get the perfect crunch out of your prawns without overcooking it. Use only egg whites, rice flour gives you that perfect crispy texture and panko bread crumbs is better option than regular bread crumbs
- Avoid soggy prawns: Toss the Thai curry sauce over the crispy fried prawns just before serving to achieve the best eating experience. You will get a crunchy bite from the cabbage, tostadas and prawns.
- Avoid curls in the tostadas: Use tongs to gently pat the tortillas in the oil while frying to avoid curls in the tostadas.
- Want an extra kick of spice: add cayenne powder, paprika or red pepper flakes to the Thai curry sauce of extra spice.
- Adjust the salt, as the curry paste in already salty.
FAQs
Yes, you can refrigerate the cooked prawns however, the prawns will turn soft once reheated.
Yes, you can air-fry crispy Thai prawns for a healthier alternative. Simply coat the prawns with a light layer of oil, place them in the air fryer basket, and cook at the recommended temperature until they are crispy and cooked through.
Yes, you can make baked tostadas. Simply brush corn tortillas lightly with oil on both sides, place them on a baking sheet, and bake in a preheated oven at around 350°F (175°C) until they are crisp and golden, flipping them halfway through.
Leftover tostadas can become less crispy when stored. To store them, keep the fried tortillas separate from the toppings in an airtight container. Reheat the tortillas in the oven to crisp them up before assembling.
Related Recipes
Looking for other recipes like this? Try these:
- Prawns Koliwada (Mumbai-style spicy fried shrimps)
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Easy Crab Rangoon Egg Rolls
- Burnt Garlic Fried Rice
- Cevapi Sliders with Ajvar
Recipe
Prawn Thai Curry Tostadas
Ingredients
For the Prawns
- 2 lb. prawns
- 2 egg whites
- ½ teaspoon garlic powder
- 2 tablespoon rice flour
- 1 cup panko bread crumbs
- Vegetable oil for deep frying
- salt to taste
- pepper
For the Sauce
- 2 tablespoon Thai red curry paste
- 400 ml coconut milk
- 1 tablespoon oil
- 1 teaspoon soya sauce
- 1 teaspoon white vinegar
- 1 cup mayonnaise
For plating
- 10 corn tortillas
- ½ red cabbage
- 1 cup cilantro
- 1 carrot, Julienne
- 2 teaspoon sesame seeds
Instructions
- Heat oil on a hot pan, add red curry paste and stir for a minute. Next add the coconut milk and bring it to a simmer. Stir for 12-15 minutes until the mixture reduces and the oil starts to separate. Add soya sauce and vinegar and stir for another 5 minutes or until the sauce has thickened. Turn off the heat and set aside to cool. Once cooled add the mayonnaise and mix well to form the Thai curry sauce
- In a bowl, remove the shell, devein and wash the prawns. Add egg whites, garlic powder, ¼ teaspoon salt and pepper and rice flour. Mix well to coat all the prawns with the light batter
- Heat 3 inches of vegetable oil in a saucepan and deep fry your tortillas on both sides until crispy golden. Use tongs to flatten the tortillas as it may curl
- Fry the prawns in the same oil. Add the panko breadcrumbs to a separate plate. With one hand lift each prawn and place it in the panko bread crumbs and use your other hand to coat the prawns. Gently place the prawns in the oil and deep fry for 1-2 minutes or until golden
- Toss the panko fried prawns along with the thai curry sauce in a bowl until each prawn is covered by the sauce
- In a serving plate, take 1 tostada, evenly lay out julienne carrots, sliced red cabbage and scoop over a big spoon of the crispy prawns, sprinkle some sesame seeds and cilantro for garnish
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