Prawn tostadas with slaw and tamarind salsa

Prawn tostadas with slaw and tamarind salsa

Hungry For That
Lauren Bamford

One of my first ever taco truck experiences in the States was at a seafood taco truck in East LA over by Highland Park. It was an old-school type of truck, no Twitter or Facebook, just the same spot day in and day out. I was staying with my good friend Jeff Jank from Stones Throw records. I had driven past this truck many a time between Jeff’s office and his house but never thought to stop. Highland Park a few years ago didn’t really have any spots for breakfast or lunch so I was always struggling to find something local. On one of these ‘hungry in LA with no car’ struggles, I walked on down to the truck and was really pleasantly surprised by the freshness of the seafood tostadas.

Tostadas are crisp-fried tortillas, and can be topped however you like – get creative. I love them; they make you think about what you’re eating a little bit differently. Unlike a soft taco, which I always eat far too quickly, the tostada commands you to take your time, or the whole thing will come crashing down. Whenever we cater for a wedding or a party we always try and get the hosts to go with some tostadas for starters. I like to do a small tostada, which is around 5 cm in diameter but you can easily go for bigger.

You can buy tostada chips from South American food stores. Otherwise, most supermarkets will carry plain, round corn (tortilla) chips, which work well as a substitute.


Quantity Ingredient
12 raw tiger prawns, shelled and deveined, tails intact
oil, for brushing
12 tostada chips
125g sour cream
red cabbage, thinly sliced on a mandoline, to serve
small handful coriander leaves, finely chopped

Tamarind salsa

Quantity Ingredient
10g chipotle en adobo, finely chopped
10g tamarind puree
2 tablespoons apple cider vinegar
1 teaspoon brown sugar


  1. Heat a frying pan or a barbecue hotplate to high. Lightly brush the prawns with oil and grill for 1–2 minutes on each side, or until just cooked through.
  2. To make the tamarind salsa, whisk together all of the ingredients with 2 tablespoons water until combined.
  3. To assemble, smear each tostada with 1½ teaspoons of the sour cream and top with a little cabbage, a prawn and 1 teaspoon of the tamarind salsa. Garnish with the coriander and serve.
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