Prawn Thai Curry Tostadas
Thai prawn curry Tostadas - Quick and simple appetizer for game night, date night or dinner parties packed with crunch and bold flavors
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