Tostada de gambas

Tostada de gambas

By
From
The Beef Club
Serves
4
Cooking time
5 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
8 large tiger prawns
1 lime, juiced and zested
100ml olive oil
salt
4 corn tortillas
Spicy mayonnaise sauce

The guacamole

Quantity Ingredient
2 ripe avocados
1 lime
1 garlic clove, chopped
1 sweet red pepper, diced
pinch cumin
pinch espelette pepper

The salad

Quantity Ingredient
handful salad leaves of your choice
1/2 red onion
1/2 bunch coriander
1 sweet green pepper

Method

  1. Remove the heads of the prawns, shell them, and cut into pieces 5 mm thick. Put them to marinate in the juice and grated zest of 1 lime, olive oil and a pinch salt, for at least 2 hours or, better still, 24 hours.
  2. For the guacamole, scoop out the flesh from the avocados and crush roughly in a bowl with a fork. Add the lime juice, chopped garlic and red pepper, as well as the cumin and Espelette pepper.
  3. Mix the salad leaves with the finely sliced onion, chopped coriander and finely sliced green pepper.
  4. Griddle the corn tortillas in a hot griddle pan, then spread a little guacamole on top. Add the prawn pieces, a little mayonnaise, and top with the salad.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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