ICA_Recipe_Santa Annas_Corn tortilla chip-crusted prawns

Corn tortilla chip-crusted prawns with avocado and habanero mousse, pineapple & spekboom salsa

A quick and easy canapé to serve a crowd.

SERVES 8

Moderate

30 min

10 min

RECIPE DEVELOPED BY:

Jade Bruigom - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Jade Bruigom - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

AVOCADO MOUSSE

2 (250 g) large avocados, peeled and chopped

60 ml (¼ cup) Santa Anna’s Pineapple and Habanero Salsa

30 ml (2 tbsp) sour cream

10 ml (2 tsp) lemon juice

2.5 ml (½ tsp) salt

SALSA

125 ml (½ cup / 100 g) fresh mango, cubed

60 ml (¼ cup / 50 g) fresh pineapple, cubed

30 ml (2 tbsp / 20 g) spekboom leaves, chopped

5 ml (1 tsp) fresh mint, chopped

5 ml (1 tsp) fresh coriander, chopped

salt and pepper, to season

CORN CHIP-CRUSTED PRAWNS

8 (100 g) king prawns, butterflied

125 ml (½ cup) cake flour, seasoned

2 large eggs, whisked

½ (125 g) bag Santa Anna’s Organic Corn Chips, finely ground

Sunflower oil for deep frying

TO SERVE

1 red chilli, thinly sliced

A handful of fresh coriander leaves

A handful of edible flowers

8 lime wedges, charred

For the avocado mousse, combine the avocados, Santa Anna’s Pineapple and Habanero Salsa, sour cream, lemon juice and salt in a blender and blend until smooth.
Transfer the avocado mixture to a piping bag with a small round nozzle and refrigerate until needed.
For the salsa, combine all of the ingredients and season to taste.
For the corn chip-crusted prawns, remove the prawn’s head and cut along the back with a sharp knife to take out the vein.
Peel off the shell, leaving the tail on. Gently flatten the prawn, and repeat with the rest of the prawns.
Coat each prawn individually in the flour. Dip each one in the whisked eggs and coat with the finely ground Santa Anna’s Organic Corn Chips.
Heat the sunflower oil for deep frying to 180°C and fry the prawns until golden and crisp, 2 to 3 minutes. Drain on kitchen paper.
Pipe a dollop of the avocado mousse onto each prawn. Add a spoonful of salsa.
To serve, garnish each prawn with some sliced chilli, coriander leaves and edible flowers. Serve with the charred lime wedges on the side.

TIP: To save time, crumb the prawns in advance and freeze them. Simply fry from frozen just before serving.

As part of a unique partnership with SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES! This dish, developed, styled and photographed by Culinary Media Communication student Jade Bruigom, is a flavour-packed canapé. Her corn chip-crusted prawns are deep fried and topped with a smooth avocado and habanero mousse, fresh pineapple and spekboom salsa, and finished with charred lime, chilli and herbs.

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