If you're going for a non-traditional Christmas, try your prawns tempura-style in tacos!
Finely chopped the jalapeno chilli, leaving the seeds only if you prefer heat.
Finely dice the onion and add to the tomatoes, along with the chilli, salt and pepper. Add enough oil to coat and mix together.
Combine the chopped cabbage, coriander juice of the lime, salt and pepper in a bowl. Mix, adding a good amount of olive oil until well dressed. Set aside
Very finely chop the clove of garlic and stir into the mayonnaise with the zest and juice of the lime. Season well
Combine flour and corn flour into a bowl and create a well in the centre. Pour the beer and the egg into the well and gently combine with a fork, careful not to over mix.
Lightly coat the prawns in plain flour and then dip, one at a time, into the batter. Shake off any excess flour.
Heat enough oil to half fill a small saucepan . To test when oil is ready, hold the end of a wooden spoon in the oil and if little bubbles appear it’s hot enough to begin.
Add prawns to the hot oil and fry for 2 minutes until golden. Drain on paper towel.
Repeat frying in batches of 3 prawns at a time.
To assemble, cover half the taco with cabbage slaw, top with a generous spoon of tomato salsa, top with 3 prawns, drizzle over lime aioli and finish with some fresh lime juice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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