Garlic & Herb Prawn Open Tacos
Serves: Main course - serves 1 | Cooking Time: Prep time: 25 minutes. Cook time: 4 minutes.
This recipe provides a fusion of Garlic & Herb King Prawns on soft warm Mexican tacos with bright pickled red slaw and a drizzle of soy and ginger dressing.
Method
1. Prepare the pickled slaw; whisk the rice wine vinegar, sugar and soy sauce in a bowl.
2. Next, put the cabbage and red onion in a colander, then pour over some boiling water to soften. Allow to cool, then squeeze out any excess moisture. Transfer the cabbage and onions to a bowl along with the carrots. Pour over the pickling liquor then toss the vegetables and leave for 10 minutes for the flavours to infuse. Taste and season with sea salt and ground black pepper, if needed.
3. Meanwhile, cook the Whitby Seafoods Garlic & Herb King Prawns as directed on the pack.
4. Next, whisk the soy and ginger dressing ingredients in a bowl and season to taste.
5. To assemble, lay the warmed tortilla on a serving plate and spread over a thin layer of mayonnaise. Top with the salad leaves and pickled slaw, then pile the prawns on top and finish with a drizzle of the soy and ginger dressing.
Tip: As an alternative, serve the prawns in crispy taco shells.
Ingredients:
- 1x 150g portion of Whitby Seafoods Garlic & Herb King Prawns
- Pickled Slaw (makes 10 portions):
- 90ml rice wine vinegar
- 2 tbsps caster sugar
- 1 tbsp light soy sauce
- 200g red cabbage, core removed, and finely shredded
- 200g white cabbage, core removed, and finely shredded
- 1 medium red onion, halved, peeled, and thinly sliced
- 200g carrots, peeled and julienned
- Sea salt and ground black pepper
- Soy and Ginger Dressing (1 portion):
- ¼ tsp garlic, crushed
- ½ tsp fresh ginger, grated
- ½ tbsp light soy sauce
- 1 tbsp olive oil
- ½ fresh lime
- To Serve:
- 1 large soft tortilla, warmed
- 1 tbsp mayonnaise
- 20g salad leaves
