Warm totopos with prawns & avocado

Mix all the ingredients for the salsa together but don’t season. Cover and set aside.

For the totopos, line a large tray with several sheets of kitchen roll and heat a 2cm depth of oil in a large frying or sauté pan over a medium-high heat. After around 3 minutes, drop a tortilla piece into it – if it sizzles, then it’s ready to cook with – if not, leave it in there until it does.

Once the oil is hot enough, fry the tortillas in batches for around 1 minute, turning half way, until golden and crisp. Remove from the oil with a slotted spoon and drain on the kitchen roll as you go, scattering each batch with a little table salt.

Once they’re all cooked, season the salsa with salt, then transfer to a serving dish. Tip the totopos into another dish and serve, putting a spoon in the salsa so guests can scoop the mixture onto the totopos.