The Pastry Queen's Prawn, Parsley and Prosciutto Tostada

In a large frying pan, heat the olive oil and saute the onion until softly transclucent.
Add the garlic and spring onions and cook until the whole mixture has started to collapse and is fragrant. Do not let burn.
Roughly chop the prawns (you don't need to chop if you're using small prawns) and throw them into the frying pan. If they are raw, cook until they turn pink. If already cooked, just heat through.
Now stir in the chopped parsley.
Remove from the heat, add the lemon juice and vinegar, judicially at first, tasting as you go along. Season well.
Optional: In another frying pan, throw in the pink rags of prosciutto and cook over high heat until they curl and crisp up, about 30 seconds. Remove to a plate.
In the same frying pan, or under a hot grill, toast the tortillas until they are puffy and a little browned in places.

Stir the salad greens through the prawn mixture and divide between the two tortillas.
Top with the prosciutto.
Drape the chargrilled pepper slices on top of the tostada.
Add some sour cream if desired, although not necessary.
Apply to face and have napkins to hand!