Corn cups with prawns, mango & chillies
- Jennifer Joyce
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Makes 24
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 5 out of 5.6 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
8-10 corn tortillas
-
3 tbsp vegetable oil
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100g small shelled prawns
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juice 1 lime
-
½ mango
peeled, deseeded and finely diced
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2 tbsp finely diced red onion
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1 red chilli
finely diced
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handful coriander
finely chopped and some whole leaves reserved
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Nutrition: per corn cup
- kcal49
- fat2g
- saturates0g
- carbs6g
- sugars1g
- fibre1g
- protein1g
- salt0.1g
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla circles from the tortillas. Heat the tortilla circles for 5 secs in a microwave, then press into a mini muffin tin. Brush with the oil and bake for 8-10 mins until golden and crisp. Remove and leave to cool completely.
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step 2
Chop the prawns into small pieces and marinate in the lime juice for 5 mins. Put the prawns and lime juice in a bowl with the mango, red onion, chilli and coriander. Season, mix together and use to fill the corn cups just before serving. Top with coriander leaves.
RECIPE TIPS
MAKE AHEAD
The corn cups can be made up to 1 day before and stored in an airtight container.
Recipe from Good Food magazine, December 2014
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A star rating of 5 out of 5.6 ratings
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