Sweet crispy and soft fired shrimp tacos with spicy peanut sauce which is giving that extra kick in the end.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.
Preparing In The Kitchen
In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.