Mexican Golden Scallop Tostadas 

Makes 10 pieces



2 pieces Pratha  (cut into 5 pcs with cookie cutter)
10 pieces Hakka Golden scallops (thawed)

1 Avocado (half diced, half mashed)
200g Red Onion (diced)
10g Jalapeno (chopped finely)
120g Tomato (diced)
120g Sweet Corn Kernels (thawed)
10g Coriander (finely chopped)
2 Limes (juiced)
Vegetable oil for pan frying
Coriander for garnishing
40g Sour Cream


10g Smoked Paprika
2g Cumin
2g Mexican Chilli Powder
Salt to taste



1. Mash half avocado and dice one half, dice tomato, red onion and jalapeno, finely chop coriander.
2.Combine avocado with diced ingredients as well as coriander, corn and lime juice, mix gently to combine.
3. Using a 60mm cookie cutter, cut 5 rounds out of Chillic Paratha.
4. Pan fry the rounds for 90 seconds each side, and place in foil to keep warm.
5. Season scallops with Spices (5:1:1 Paprika:Cumin:Chilli Powder) and salt and pan fry in oil for 90 seconds either side.
6. Arrange the 5 rounds on a long plate, pipe the salsa into the middle until covers 5mm away from edge.
7. Place scallops in the middle of the salsa and spoon 1/4 of a teaspoon of sourcream on top.
8. Garnish with coriander and sprinkle of spice mix.
9. Finish with fresh lime juice