Corn cups with prawns, mango & chillies
Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés – perfect for a party or buffet spread
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Prep:15 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 49
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fat 2g
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saturates 0g
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carbs 6g
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sugars 1g
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fibre 1g
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protein 1g
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salt 0.1g
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 onions
- 1 red chilli, finely diced
- handful coriander, finely chopped and some whole leaves reserved
Tip
Make aheadThe corn cups can be made up to 1 day before and stored in an airtight container.
Method
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.