Warm totopos with prawns & avocado

Name: Warm totopos with prawns & avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g pack small flour tortilla wraps, quartered; 500 ml sunflower oil, for frying

Totopos – homemade fried tortilla chips – are traditionally made with yesterday’s tortillas, but you can make them with fresh ones too and they are so much nicer than bought crisps. Serve this as a sharing starter or a nibble to have with drinks – pre-assembled they make great canapés.

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Serves4 as a starter or snack
CourseStarter
Prepare10 mins
Cook10 mins
Total time20 mins
PlusPreparation time 10 minutes + salting

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300g pack small flour tortilla wraps, quartered
500ml sunflower oil, for frying

For the salsa

2 ripe Gem Gourmet Avocados, finely diced
2 Cooks’ Ingredients Unwaxed Limes, juice
3 salad onions, finely sliced
2 x 25g packs coriander, leaves finely chopped
1 red chilli, deseeded if liked, finely chopped
150g pack Extra Large King Prawns, roughly chopped

Mix all the ingredients for the salsa together but don’t season. Cover and set aside.
For the totopos, line a large tray with several sheets of kitchen roll and heat a 2cm depth of oil in a large frying or sauté pan over a medium-high heat. After around 3 minutes, drop a tortilla piece into it – if it sizzles, then it’s ready to cook with – if not, leave it in there until it does.
Once the oil is hot enough, fry the tortillas in batches for around 1 minute, turning half way, until golden and crisp. Remove from the oil with a slotted spoon and drain on the kitchen roll as you go, scattering each batch with a little table salt.
Once they’re all cooked, season the salsa with salt, then transfer to a serving dish. Tip the totopos into another dish and serve, putting a spoon in the salsa so guests can scoop the mixture onto the totopos.

Typical values per serving when made using specific products in recipe