Prawn Cocktail Mini Tacos
These bite-sized canapés feature crispy, homemade tortilla shells shaped over an upside-down muffin tin. A classic Marie Rose-dressed prawn filling provides a sophisticated, retro-inspired contrast to the crunchy, hand-held base.
Ingrédients
- 6 corn tortillas · approx. 13cm wide
- 1/4 tsp cooking salt
- Olive oil spray
- 220 g cooked prawns · peeled
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp horseradish cream
- 2 Tabasco
- 1/8 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1 tbsp cornichons · finely chopped
- 1 tbsp chives · finely sliced
Préparation
- 1
Preheat the oven to 180°C and prepare a standard 12-hole muffin tin.
- 2
Use a 6cm cutter to cut circles from the tortillas. Arrange half of the rounds on a plate and microwave for 30 seconds to soften. Lightly spray with oil and sprinkle with half the salt.
- 3
Turn the muffin tin upside down. Position the tortilla rounds between the muffin cups so they fold into taco shapes. Repeat with remaining rounds.
- 4
Spray the surface of the shaped tortillas with a little more oil and bake for 12 minutes, or until golden and crisp. Allow to cool completely in the tin.
- 5
Finely dice the prawns into 5mm cubes. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, horseradish, Tabasco, cayenne pepper, and garlic powder.
- 6
Stir the prawns, cornichons, and half the chives into the sauce. Spoon the mixture into the cooled taco shells, garnish with the remaining chives, and serve.