Summer Prawn & Mango Canapés
Summer Prawn & Mango Canapés
Grilled prawns, fresh mango salsa, and a hint of chipotle mayo piled onto Sonora Corn Chips. The ultimate summer canapé
Prep time: 10 minutes
Cook time: 15 minutes
Total: Around 25 minutes
Ingredients
12 large prawns, peeled, deveined, tails off
1 tbsp olive oil
Juice of 1 lime
½ tsp smoked paprika
1 small garlic clove, minced
Pinch of salt
½ ripe mango, finely diced
1 small avocado, diced
1 tbsp finely chopped red onion
½ small red chilli, finely sliced
1 tsp coriander, chopped
12 round Sonora Corn Chips
¼ cup chipotle mayo or aioli
Lime wedges to serve
Method
Marinate the prawns: Mix olive oil, lime juice, paprika, garlic, and salt. Toss the prawns through and let sit for 10 to 15 minutes.
Cook the prawns: Grill or pan-sear over medium-high heat for 2 minutes each side until lightly charred. Set aside to cool slightly.
Make the mango salsa: Combine mango, avocado, onion, chilli, and coriander in a small bowl. Squeeze a little lime juice over and gently toss.
Assemble: Place Sonora Corn Chips on a platter. Spoon a small amount of mango salsa on each, top with a prawn, then drizzle with chipotle mayo (optional).
Finish and serve: Garnish with a tiny coriander leaf or extra chilli slice. Serve immediately before the chips lose their crunch (the tragedy of humidity).