Saltwater Shrimp Tostada with Sriracha & Lime Mayo
SHARE NOW:
| Ingredients | Quantities |
|---|---|
| Saltwater Shrimp Tostada | |
| Saltwater Shrimp, cooked | 2 cups |
| Corn tortillas | 4 each |
| Ripe avocados | 2 each |
| Club House Cumin, Ground | 1 tsp |
| Club House Sriracha & Lime | 2 tbsp |
| Olive oil | 1 tsp |
| Mayonnaise | 4 tbsp |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Sriracha and Lime Mayo | |
| Egg yolk | 20 g |
| White wine vinegar | 12.5 g |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Club House Sriracha & Lime | 8 g |
| Canola oil | 300 g |
| Lemon juice | 4 g |
| Water | 2 g |
| Olive oil | 182 g |
| Garnish | |
| Green onion, diced | 1 each |
| Sea asparagus (TBC) |
Instructions
This recipe was created for Club House for Chefs by: Natalie Rosen, Head Chef of Field Guide in Halifax.
For the Saltwater Shrimp Tostada: Deep fry corn tortillas until golden brown, salt and allow to cool. Toast Club House Cumin, Ground in a pan until fragrant. Mix shrimp, Club House Sriracha & Lime Seasoning, mayonnaise and Club House Sea Salt, French Mediterranean to taste. In a separate bowl, mix toasted cumin, a pinch of Club House Sea Salt, French Mediterranean, cubed avocados and olive oil. Gently incorporate avocado and shrimp mixtures.
For the Sriracha and Lime Mayo: Put egg yolks, vinegar, and Club House Sea Salt, French Mediterranean in the bowl of a stand mixer with whisk attachment, or whisk quickly by hand. Mix on high and very slowly add canola oil. Add lemon juice and water and continue to mix. Add olive oil slowly. Add 8 g Club House Sriracha & Lime Seasoning to every 60 g mayonnaise.
For Serving: Generously pile on tostadas and garnish with sea asparagus and green onion. Finish with a side of Sriracha Lime Mayonnaise.
