Prawn and Avocado Tostadas – 烤虾鳄梨饼

It’s so difficult to find good tortillas, let alone tostadas! This recipe shows you a hack to get your Mexican flatbread cravings satisfied easily. Hint: it’s store bought and surely at your nearest Asian supermarket.

Everybody’s guacamole is unique – this mashed goodness is a good base to get creative with. Topped with fresh salsa and grilled prawns, these are sure to fly off the dining table.

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  • Servings: 3 - 4 pax

  • Time: 15 min

  • Skill: Easy


  1. 8 Wonton skins

  2. 24 Prawns

  3. 1 tsp Chilli flakes

  4. 1 tbsp Olive oil

  5. ½ tsp Salt and pepper

  6. 120g Tomatoes (diced)

  7. 60g Shallots (sliced)

  8. 1-2 Chilli Padi (chopped)

  9. ½ handful Cilantro (chopped)

  10. Juice from ½ lime


  1. 1 Hass Avocado

  2. 1 handful Cilantro (chopped)

  3. ½ Onion (diced)

  4. Juice from ½ lime

  5. 1 tsp olive oil

  6. Salt and pepper to taste


  1. Add de-shelled prawns in a large mixing bowl, add olive oil, chilli flakes, salt and pepper. Mix well and set aside.

  2. To make Guacamole, add Hass Avocado, cilantro, onion, lime juice, olive oil, salt and pepper. Mash avocados and mix well.

  3. In another bowl, add diced tomatoes, shallots, chilli padi, cilantro and lime juice. Mix well and set aside.

  4. In a flat pan, pan fry marinated prawns, until lightly browned and cooked. Set aside.

  5. In a pot with oil for deep frying, deep fry wonton skins until nice and crispy.

  6. To assemble tostadas, set a layer of wonton skin, then add a layer of guacamole, prawns, and top with pickled tomato mixture. Serve and enjoy.

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