250ml olive oil or vegetable oil, for frying 8 large corn tortillas 40g peanuts 1 large onion, peeled and finely sliced Juice of 1 (juicy) lime 1 avocado 150g (MSC certified) raw prawns 2–3 tbsp mayonnaise 2 baby gem, cut into fine ribbons Wahaca hot habanero sauce, for splashing
Wahaca, winner of the 2016 Food Made Large Group of the Year award, has kindly shared this tangy recipe from founder Thomasina Miers. She says: “These are inspired by Sabina Bandera’s incredible sea urchin tostadas that I tasted at her street food stand, La Guerrense, in Ensenada on our latest trip to Mexico. Her stall is a place that’s spoken of in hushed tones by Mexican food enthusiasts – it is famous throughout the Americas – and when I tasted these, I understood why. The combination of toasted peanuts, creamy avocado and seafood is inspired.”
Heat 250ml of oil in a small saucepan until it is shimmering hot. Meanwhile, cut out small circles from the tortillas. Fry the tortillas in batches so that you are not bringing the temperature of the oil down too much, until crisp and golden. Drain the tostadas on kitchen paper. Reserve the oil.
Heat a frying pan over a medium heat and toast the peanuts for about 5 minutes until pale golden all over. Remove them and roughly chop. Add a few tablespoons of the frying oil to the pan, followed by the onion and a good pinch of salt, and cook over a medium heat for about 10 minutes until the onion is soft and sweet-tasting. Set aside.
Peel, de-stone and cut the avocado into quarters, then squeeze over the juice of half the lime.
Heat the frying pan again and when it is smoking hot add a few splashes of the peanut oil followed by the prawns. Toss the prawns in the oil for a few minutes until they have turned from translucent to pink. Add the onions, most of the rest of the oil and the nuts and briefly stir to heat through. You do not want to overcook the prawns. Squeeze the rest of the lime juice over the prawns.