Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where
During the warmer months I love sharing food and drinks with friends in my backyard; platters are such an easy, relaxed way of feeding the masses and this Prawn Tostada Platter is the king of platters! With plump, juicy sizzling paprika prawns, a bright, colourful fresh salsa, cooling sour cream all served atop a crunchy baked wrap triangle, this platter will be gone it minutes!
This platter not only tastes great but is a healthier alternative to so many others. Prawns are a great source of zinc, magnesium and iodine and served with a vibrant, healthy salsa full of vitamins, protein and healthy fats and serving with baked wraps instead of your average corn chip, your body will be just as happy as your tastebuds.
Use our easy-to-follow recipes and watch along with Emma to whip this up yourself at home.
Spices used in this recipe
Cut wraps into 8 wedges, lay out in a single layer and bake in a preheated 160C oven for about 10-15 mins. Toss the wedges (now tostadas) half way through.
In a bowl combine the prawns, garlic, ginger, paprika, cumin and olive oil.
Heat a large fry pan to a medium high heat and tos the prawns into your pan and cook, tossing regularly. The prawns should only take a few minutes.
Whilst the prawns are cooking, combine the corn, onion, tomato, black beans, avocado, lime juice and coriander together in another bowl. Season with salt.
Arrange the prawns and salsa on a platter and dollop the sour cream on the side.
Serve with delicious homemade tostadas and enjoy with a large group of friends!