Created by chef Alexis Delassaux
To be paired with the Spring Margarita
Created by chef Alexis Delassaux
To be paired with the Spring Margarita
Spring margarita & tostadas gambas pairing
INGREDIENTS
- For 2 people
- For the chipotle mayonnaise :
- 20g chipotle puree
- 1 egg yolk
- 100g sunflower oil
- 3g salt
- For the Mango chutney :
- 1 mango
- 1 red chili
- ½ red onion
- ¼ bunch coriander
- 2 corn tortillas
- 100g cooking oil
- 6 small king prawns
INSTRUCTIONS
Step 1
To make the mayonnaise, add the egg yolk, chipotle puree and salt to the food processor and blend, adding the oil a little at a time.
Step 2
For the mango chutney, finely chop all the ingredients and mix together.
Step 3
Fry the corn tortillas in oil until crisp.
Step 4
Fry the prawns in olive oil for 2 minutes.
Step 5
Spread a thin layer of chipotle mayonnaise on the tortilla, add 1 spoonful of mango chutney and the hot prawns.
