Australian Prawn Recipes
Melt the butter in a frypan over medium high heat.
Add the onion, capsicum and coriander stalks, season with salt and cook for 3-4 minutes until softened.
Add the garlic, chipotle and cook for 1-2 minutes then add the tomato and cook for 5 minutes then add the prawns and corn and cook for 2-3 minutes until just cooked through.
Add the juice of 1 lime, toss and remove from heat. Season to taste, adding more chipotle if you want more heat.
Place 1cm of oil in a frypan over medium-high heat.
Working in batches, fry the tortillas for 30 seconds on each side or until crisp and golden. Remove using metal tongs and drain on paper towel to remove excess oil.
Combine the cucumber and pickled jalapeños (with the pickling liquid).
Serve the prawn mixture with pickled jalapeño, qukes, sour cream, coriander leaves, tostadas, and extra lime wedges.