Life Style Life Style : 3 large white tortilla wraps
½ tbsp olive oil
2 corned beef
50 grams (1 3/4 ounces) sweet chili sauce
1 tablespoon rice vinegar
1 ½ lemon, juiced
1 x 170g tin crab meat in brine, drained
100 g (3 1/2 oz) jar roasted red peppers, chopped
4 green onions, chopped
1/2 x 30 g coriander, chopped
a handful of rocket leaves
Heat griddle pan over medium-high. Cut each wrap into 4 x 10 cm circles with a pastry cutter, making a total of 12 tostadas, and lightly oil. Cook on the grill pan for 30 seconds on both sides, until burnt lines are visible.
Brush the corn with the remaining oil and grill for 10 minutes, turning frequently, until charred and tender. Remove from the pan, cool and then cut the cobs lengthwise and core them.
Meanwhile, mix chili sauce with vinegar and juice of 1/3 lemon.
Gently mix the kernels with the crab meat, chilli, onion, coriander and remaining lemon juice. Add rocket leaves to the tostada and drizzle over the sauce to serve.
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