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Black Beer Tempura Prawn Tacos

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With coleslaw, pickled red onions, and wasabi mayonnaise.

Ingredients (Serves 4):
Canola oil for deep-frying prawns
16 small prawns
Salt to taste
Ground black pepper to taste
1 tablespoon light soy sauce
Plain all purpose flour
4 corn or flour tortillas
150g (5 ounces) wasabi mayonnaise

Xnipec Salsa
125g (4 1/2 oz) Red onion, peeled and chopped
1 Habanero Chili, finely chopped
3 Tablespoon Lime juice
Salt to taste
150g (5 oz) Pico del gallo salsa
100g (3 1/2 oz) cabbage leaves cut into thin strips.
1 lime, cut into quarters

Batter
1 large egg yolk
1 pinch ground cumin
1 pinch baking powder
6 1/2 ounce dark beer

The prawns can be substituted with white flesh fish or fried tofu. Instead of using wasabi, you may also add some Thai red or green curry paste to the mayonnaise for an interesting contrast of flavors.

1. Heat oil to 175C (350F)

2. Pat prawns dry, then place into a bowl. Season with salt, pepper and somelight soy sauce. Coat well with flour.

3. Prepare batter. Combine egg yolk, cumin, baking powder and beer, stirring until there are no more lumps. Dip prawns into batter, then lower into hot oil and deep-fry until golden brown. Remove from oil with a slotted spoon and drain on paper towels.

4. Warm tortillas on a flat griddle or a non-stick frying pan to make them more pliable for rolling. Spread some mayonnaise on each tortilla, then top with four tempura prawns, xnipec salsa, pico de gallo, and cabbage leaves. Either fold tortilla over in half or roll up into a cigar-shaped roll. Serve with lime wedges on the side.

Xnipec Salsa
This fiery salsa originates from Yucatan, Mexico
1. Combine onion with chili, then add lime juice, and water. Season to taste with salt.

Photo Courtesy of Global Chefs

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