BBQ Prawn Tostada

Author: Raquel  

BBQ Prawn Tostada with fresh chilli, coriander and Spanish onion

Prawn Tostadas

Sumac isn’t a Mexican spice, but its super delicious on

these prawns.

Go easy though, less is more here!

page18image3080768  TIME: 6 MINS

page18image29700688 BBQ TEMP: MEDIUM FLAME 

page18image29696208 DIFFICULTY: EASY

page18image29698448 PESCATARIAN  




12 large green prawns, tails intact

Olive oil

Coarse salt

Cracked pepper

1 tbsp Sumac

24 corn chips, ideally round so everything doesn’t fall off!

1 Spanish onion

5 springs coriander or parsley, leaves removed

1⁄4 c cabbage, thinly sliced

1 green or red chilli, sliced

2 limes, cut into wedges



Heat BBQ over medium flame.

Brush prawns with olive oil and season with salt and pepper and a light sprinkle of sumac.

Grill for about a min and a half on each side. Once they change colour pull them off. We’re not looking for a dark char here; we want a nice clean prawn taste.

Make 12 stacks of 2 corn chips each and add a little cabbage, Spanish onion, a prawn, herbs, chilli and a squeeze of lime juice.

A corn chip with bbq prawns, slaw, coriander, Spanish onion and chilli

A prawn tostada recipe with bbq prawns on corn chips with chilli, Spanish onion, coriander and slaw




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