Spicy pork bao buns
These fluffy steamed Chinese bites are filled with hoisin pork, perfect as part of a party buffet or canapé platter
Corn cups with prawns, mango & chillies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 8-10 corn tortillas
- 3 tbsp vegetable oil
- 100g small shelled prawns
- juice 1 lime
- ½ mangopeeled, deseeded and finely diced
- 2 tbsp finely diced red onion
- 1 red chillifinely diced
- handful corianderfinely chopped and some whole leaves reserved
Nutrition: per corn cup
- kcal49
- fat2g
- saturates0g
- carbs6g
- sugars1g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
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.
step 2
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.
