Corn Cups with Prawns, Mango & Chillies
Save time with these easy and healthy seafood canapés by using pre-shaped corn tortillas—perfect for parties or buffet spreads!
Ingredients
- 8-10 corn tortillas
- 3 tbsp vegetable oil
- 100g small, shelled prawns
- juice 1 lime
- ½ mango peeled, deseeded and finely diced
- 2 tbsp finely diced red onion
- 1 red chilli finely diced
- handful coriander finely chopped and some whole leaves reserved
Instructions
- 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.
- 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.
Notes
MAKE AHEAD
- The corn cups can be made up to 1 day before and stored in an airtight container.
Nutrition
Calories: 49kcalCarbohydrates: 6gProtein: 1gFat: 2gSodium: 0.1mgFiber: 1gSugar: 1g
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