CORN CUPS WITH PRAWNS, MANGO & CHILLIES

Corn cups with prawns, mango & chillies image

Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés - perfect for a party or buffet spread

Provided by Jennifer Joyce

Time 25m

Yield Makes 24

Number Of Ingredients 8

Ingredients

8-10 corn tortillas
3 tbsp vegetable oil
100g small shelled prawns
juice 1 lime
½ mango , peeled, deseeded and finely diced
2 tbsp finely diced red onion
1 red chilli , finely diced
handful coriander , finely chopped and some whole leaves reserved

Steps:

Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla 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.

Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium