Sat, 13 July 2024
INGREDIENTS:
1Kg Medium size red cabbage, thinly sliced
3 ½ cup red wine vinegar
3/4 cup water
1 ½ cups sugar
4 teaspoon salt
1 cup fresh water
2 tablespoons golden raisins
For the Guacamole:
20 Cal per Serving (20g)
4 ripe avocados
1/4 cup red onions, finely chopped
1/4 cup fresh coriander (cilantro), chopped
2 limes, juiced
1 teaspoon salt
1 teaspoon red chili (adjust to taste)
For the Mango & Passion Fruit Leche de Tigre 22 Cal per Serving (30gr):
1 2/3 cups (400g) Passion Fruit Puree
1 cup (236g) Mango Puree
1 tablespoon (14g) Pomegranate Molasses
2 1/2 tablespoons (37g) Fresh Lime Juice
1/3 cup (76g) Raspberry Vinegar
3/4 tablespoon (11g) Soy Sauce
2 1/3 tablespoons (35g) Gochujang (Korean Chili Paste)
2 1/5 tablespoons (33g) Muscovado Sugar
1 tablespoon (14g) Fresh Coriander (Cilantro), chopped
1/5 tablespoon (3g) Fresh Mint, chopped
For The Tostadas:
500g Cooked Prawns
8-10 Crispy corn tortillas
Have fun with your garnish
Lime wedges, for serving
METHOD:
For The Pickled Cabbage:
1. Prepare the Cabbage: Remove the outer leaves of the cabbage, then cut it in half and
remove the core. Thinly slice the cabbage using a sharp knife, mandoline, or food processor.
2. Combine Vinegar, Water, Sugar, and Salt: In a large saucepan, combine the red wine vinegar,
3/4 cup water, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring
occasionally until the sugar and salt are fully dissolved. Let it cool down before adding the
cabbage.
3. Add the thinly sliced cabbage and golden raisins to a sterilized glass jar, then pour to pickling
liquid ensuring that the cabbage is fully submerged.
For The Guacamole:
1. Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Before
mashing the avocados lime juice with a fork until you reach your desired consistency (some
prefer it chunky, while others prefer it smooth).
2. Add the chopped red onions, chopped coriander, salt, and red chili to the mashed avocados.
Gently fold all the ingredients together until well combined. Taste the guacamole and adjust the
seasoning if needed by adding more salt or red chili.
For the Mango & Passion Fruit Leche de Tigre:
1. In a blender bowl, combine the passion fruit pulp, mango puree, pomegranate molasses, lime
juice, raspberry vinegar, soy sauce, gochujang, and muscovado sugar, mint and coriander.
blend well for 1 minute. Keep it cold.
For the Prawns:
1. If the prawns are not already deveined, use a sharp knife or kitchen scissors to cut along the
back of each prawn and remove the vein. Rinse the prawns under cold water to clean them. Boil
the Water: In a large pot, bring 4 cups of water to a boil.
2. Once the water is boiling, carefully add the prawns to the pot. Let the prawns cook for about 6
- 7 minutes, depending on their size. They should turn pink and opaque. Be careful not to
overcook them, as they can become tough and rubbery. Ice Bath:
3. Prepare a bowl of icewater while the prawns are cooking. As soon as the prawns are cooked,
use a slotted spoon to transfer them to the ice water. This stops the cooking process and helps
keep the prawns tender.
The Fun Part: Assemble the Tostadas 297 Cal
1. In a bowl mix 1 cup of prawns with 1/2 cup of the leche de tigre and set aside, take two of the
crispy tortillas add a spoon of guacamole and spread around, on top of the guacamole add 1/4
cup of Pickled red cabbage, place 4 - 5 marinated prawns on each tostada, Garnish with
anything you love i.e: chili flakes, coconut bacon, pickled onions.
2. Serve with lime wedges on the side. Enjoy your delicious and healthy tostadas with a tropical
twist
