Cute Bite-Sized Party Appetizer (Print Version)
# Ingredients:
→ Mini Taco Shells
01 -
Corn tortillas (6, about 13cm/3" wide)
02 -
Cooking salt (1/4 teaspoon)
03 -
Olive oil spray
→ Prawns
04 -
Cooked prawns/shrimp (220g/7 oz, peeled and diced)
→ Prawn Cocktail Sauce
05 -
Mayonnaise (4 tablespoons, whole egg or Kewpie)
06 -
Ketchup (1 tablespoon)
07 -
Worcestershire sauce (1 teaspoon)
08 -
Horseradish cream (1/2 teaspoon)
09 -
Tabasco sauce (2 dashes, optional)
10 -
Cayenne pepper (1/8 teaspoon, optional)
11 -
Garlic powder (1/8 teaspoon)
12 -
Cornichons or dill pickle (1 tablespoon, finely chopped)
→ Garnish
13 -
Chives (1 tablespoon, finely sliced)
14 -
Dried black beans or rock salt (for serving, optional)
# Instructions:
01 -
Preheat oven to 180°C/350°F (160°C fan-forced). Prepare a standard 12-hole muffin tin turned upside down.
02 -
Cut 6cm/2.4" circles from tortillas. Microwave half the rounds for 30 seconds to soften. Spray with oil and sprinkle with salt. Carefully wedge tortilla rounds between muffin tin holes to create taco shapes.
03 -
Spray tortillas lightly with additional oil. Bake for 12 minutes until golden and crispy. Cool in the muffin tin to set the shape.
04 -
Dice prawns into small 5mm/0.2" cubes. If using large prawns, cut in half horizontally, then chop.
05 -
In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne, garlic powder, and chopped cornichons.
06 -
Just before serving, mix prawns into the sauce. Fill crispy taco shells with prawn mixture. Sprinkle with chives.
07 -
Optionally, place tacos on a bed of rock salt or dried beans to keep upright. Serve immediately.
# Notes:
01 -
Taco shells stay crisp for up to 2 days when stored in an airtight container
02 -
Prepare sauce and prawns separately until just before serving
03 -
Can be filled up to 30 minutes before serving and remain crisp