INGREDIENTS

For the tortilla cones:

• 5 medium sized tortillas
• some olive oil

For the mayonnaise – mustard sauce:

• 90g mayonnaise
• 70g mustard
• 2 tablespoons of strained yoghurt
• 1 tbsp honey

For the salad

• 2 medium sized tomatoes
• ½ onion
• 1 small cucumber
• 1 avocado
• herb mix (oregano, thyme, basil)
• salt to taste

For the panko tempura prawns

• 1 packet of panko tempura (panko tempura) 7 THALASSES
• oil for frying (seed oil or olive oil)

METHOD

For the tortilla cones:
Cut the tortillas in half, roll each piece into a cone and secure with a toothpick.
Place the funnels on a baking tray covered with non-stick baking paper and bake in a preheated oven at 180 degrees in the air until they are cooked and lightly browned on the outside. Remove them from the oven, allow them to cool and then remove the toothpick.

For the mayonnaise-mustard sauce:
Mix all the ingredients well in a bowl and refrigerate the dressing until you are ready to make the salad.

For the salad:
Finely chop the tomato, onion and cucumber. Cut the avocado into small cubes.
Put all the ingredients in a bowl and add salt and herbs of your choice. Mix well and set aside.

For the shrimp panko tempura:
In a deep frying pan, heat enough olive oil.
Remove the ready breaded panko tempura shrimps from the freezer and add them to the hot oil (they do not need to be thawed).
Fry them for 3 to 4 minutes until they are golden brown on the outside.

Assembly
Take a tortilla cone, add some sauce, the salad and finally add a shrimp. Add a little extra sauce at the end if you like.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)