8- 10 corn tortillas
3 tbsp vegetable oil
100 g small raw shelled prawn
juice 1 lime
½ mango, peeled, deseeded and finely diced
2 tbsp finely diced red onion
1 red chilli, finely diced
1 handful coriander, finely chopped and some whole leaves reserved
- Heat oven to 200C/180C fan. Using a 6cm pastry cutter, cut out 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.