Prawn Flautas
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MAKE THIS WITH
Ingredients
- 6 La Banderita corn tortillas
- Tomato salsa, to serve
- Green salsa, to serve (get the salsa recipe here)
- Sour cream, to garnish
- 50g salted fetta or parmesan, freshly grated
- Vegetable oil, for shallow frying
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FILLING
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- 2 desiree potatoes
- 12 medium-large green prawns, peeled and deveined, finely chopped to resemble mince
- 1 clove of garlic, minced
- 1 tsp. chipotle in adobo sauce
- 3 sprigs coriander, leaves chopped
LET'S GET STARTED
- Cover potatoes with cold water and bring to the boil. Once boiling cook for 15-20 minutes until tender. Drain and cool enough to handle, then peel and mash.
- In a bowl combine the mash, prawn, garlic, chipotle in adobo, coriander and a good pinch of salt and pepper. Mix until a sticky mash forms.
- Place a wet paper towel on a plate and lay the tortillas on top. Cover with more paper towel and microwave for 15-30 second to steam and soften.
- Place 2-3 tablespoons of the prawn mixture into the centre of each tortilla and spread out. Wrap into a cylinder and fasten with a few toothpicks.
- Heat oil in a large pan and add the flautas, seam side down. Cook for a minute, turning on all sides until crisp and golden. Drain on a wire rack.
- On an oval plate, pile up the flautas then drizzle over the tomato and green salsa, sour cream and grated cheese.
