Prawn tostadas

• By Frances Bissell

Crisp tortillas form the base of this Latino-flavoured dish. The toppings can be varied to make use of what is in season.

For 4 people, you will need:

Sunflower/grape seed oil for shallow frying, four corn or wheat tortillas, 150g of crème fraîche or light cream cheese, six spring onions or one shallot, (peeled or trimmed, and finely chopped), three tomatoes (deseeded and diced), two tablespoonfuls of fresh coriander (chopped), two or three pickled jalapeno peppers (chopped), one tablespoonful of lemon juice, and the grated zest of half a lemon, 250g of prawns (weighed after cooking and peeling), half an iceberg lettuce (shredded), sea salt, pepper, one ripe avocado (peeled and diced).

Heat the oil in a frying-pan, and in it fry the tortillas, one at a time, until crisp. This will take about two minutes each. When they are cool, spread each one on one side only with crème fraîche or cream cheese. Gently mix, in the order given, the onions, tomato, coriander, jalapeno, lemon, prawns, salt and pepper. Cover each tostada with shredded lettuce, heap the prawn mixture on top, and spoon the diced avocado over it, finishing off with any remaining crème fraîche.