Prawn Toast with Gazpacho and Spiced Shell Oil

Name: Prawn Toast with Gazpacho and Spiced Shell Oil
Yield: 2
Ingredients: 500 g prawns; 4 cloves garlic; 1 tsp smoked paprika; 1 large egg white; 200 g prawn shells; 4 pieces corn tortillas; 6 pieces tomatoes; 2 pieces shallots; 1 whole jalapeño; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp pepper

2 servings

Open source

540

Calories

34g

Protein

38g

Carbs

28g

Fat

Ingredients

1500 g prawns(500g)
24 cloves garlic(12g)
31 tsp smoked paprika(2g)
41 large egg white(30g)
5200 g prawn shells(200g)
64 pieces corn tortillas(120g)
76 pieces tomatoes(600g)
82 pieces shallots(60g)
91 whole jalapeño(30g)
102 tbsp olive oil(30g)
110.5 tsp salt(3g)
120.25 tsp pepper(1g)

Instructions

1Peel prawns and mince, mix with minced garlic, salt, pepper, and smoked paprika to form a paste.
2Add egg white to the prawn mixture and mix until well combined and slightly elastic; pulse if chunky.
3Spread prawn paste over corn tortillas to form a thin layer for prawn toast (tostada).
4Rinse and set aside prawn shells; heat gently with a little oil to infuse flavors, then blitz to a light mayo-like infusion.
5Prepare gazpacho-style dip: blend chopped tomatoes, shallots, garlic, jalapeño, salt, pepper, and tortilla moisture until smooth; emulsify with prawn head oil or olive oil until silky.
6Fry prawn toasts in hot oil until bouncy on one side and crisp on the other; drain on paper towels.
7Assemble: dip prawn toast into the tomato gazpacho, add a drizzle of prawn shell oil and a few slices of jalapeño; serve immediately.