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Food Network SA

Spinach Tostadas with Prawn and Potatoes

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 1/4 hr
  • Cook time
    › 10 min
  • Serves
    › 4

Ingredients

For the tostadas:

  • 2 (275g) packages frozen spinach, thawed
  • 1 tbsp finely diced red pepper
  • 1 tsp finely diced serrano pepper
  • 4 cloves garlic, minced
  • 2 large eggs
  • 30g panko breadcrumbs
  • 35g grated Parmesan
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt, plus more for sprinkling
  • 1/4 tsp cayenne
  • 3 tbsp extra-virgin olive oil

For the topping:

  • 2 tbsp sour cream
  • 1/2 tsp lime zest
  • 1 tbsp finely diced shallot
  • 3 plum tomatoes, seeded and diced
  • 2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice
  • 2 tbsp capers
  • 225g prawns, shelled, cleaned, cut into 1cm pieces
  • 60ml reduced salt chicken stock
  • 1 tsp freshly ground black pepper
  • 1 tbsp chopped Italian parsley leaves
  • 2 tbsp grated feta cheese

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