Beer-battered prawn tacos with chipotle mayo and mango slaw

Name: Beer-battered prawn tacos with chipotle mayo and mango slaw
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 small, firm mango, peeled; ½ red onion, finely sliced; 100 g red cabbage, shredded; 75 g Essential Radishes, finely sliced; 1 handful Cooks' Ingredients Coriander leaves; 150 g mayonnaise; 4 tsp chipotle paste; 2 tsp tomato ketchup; 100 g plain flour; ½ tsp bicarbonate of soda; ½ tsp salt; 185 ml cold Mexican beer; Vegetable oil, for frying; 180 g pack raw extra large king prawns; 4 Flour tortillas, toasted

Juicy king prawns in a Mexican beer batter served in floured tortillas with a refreshing mango slaw and simple, smoky mayo.

2 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare30 mins
Cook10 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
150g mayonnaise
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

Method

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.