Tortillas with guacamole prawns and chilli salsa

Makes

(Jason Lowe)

If you use large shop-bought tortillas or even Turkish flatbread and cut them down into little squares, circles or triangles, you can turn them into little bases that are perfect for Mexican, Middle Eastern or Mediterranean canapés.

A piece of tortilla or flatbread large enough to cut 20 x 2cm squares, circles or triangles
Vegetable or corn oil for frying
Half a ripe avocado
A squeeze of lemon juice
Salt and a good pinch of cayenne pepper
20 emperor prawns, defrosted, or fresh Red Sea prawns

For the chilli salsa

tbsp olive oil
1 spring onion, finely chopped
1 medium-sized chilli, finely chopped
A pinch of pimento or paprika
A few sprigs of coriander, finely chopped, plus a few sprigs to garnish

Cut the tortilla into 20 squares, circles or triangles plus a few extras. Heat a little oil in a frying pan and then cook the tortillas on a medium heat for 30 seconds or so on each side until crisp, then remove from the pan and drain on some kitchen paper.

To make the salsa, heat the olive oil in a pan and gently cook the spring onion and chilli for 30 seconds; remove from the heat, transfer to a small bowl, leave to cool a little and then add the coriander and the pimento or paprika. Mash the avocado up with the lemon, cayenne and salt.

To serve, halve the prawns lengthways, spoon the avocado on to the tortilla, arrange two halves of prawn on top, followed by a little chilli salsa; then finish with a sprig of coriander.