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1 small, firm mango, peeled
½ red onion, finely sliced
100g red cabbage, shredded
75g Essential Radishes, finely sliced
1 handful Cooks' Ingredients Coriander leaves
4 tsp chipotle paste
2 tsp tomato ketchup
100g plain flour
½ tsp bicarbonate of soda
½ tsp salt
185ml cold Mexican beer
Vegetable oil, for frying
180g pack raw extra large king prawns
4 Flour tortillas, toasted
For the slaw, cut the mango into matchsticks. Mix with the veg and coriander; chill. Stir the mayo, chipotle and ketchup in a bowl; chill.
When you’re ready to eat, put the flour, bicarbonate and salt in a bowl and, using a fork, stir in the beer and 50ml iced water until just mixed (a few lumps are fine; aim for the consistency of double cream).
In a deep, heavy-based pan, add enough oil to come 5cm up the side. Place over a medium-high heat until it reaches 180ºC on a sugar thermometer (or a cube of bread turns golden in 30 seconds). Toss the prawns through the batter then, in batches, carefully lower into the hot oil. Cook for about 1 minute, until deep golden, then remove with a slotted spoon and drain on kitchen paper.
Dollop 1 tbsp chilli mayo in the centre of each tortilla; add the prawns and slaw. Serve with quartered tomatoes and lime wedges, if liked.
Typical values per serving when made using specific products in recipe
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