BEER-BATTERED PRAWN TACOS WITH CHIPOTLE MAYO AND MANGO SLAW

ingredients | serves 4 | time 40 mins

1 small, firm mango, peeled • ½ red onion, finely sliced • 100g red cabbage, shredded • 75g essential Waitrose Radishes, finely sliced • handful Waitrose 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

step 1

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.

step 2

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 double cream consistency). In a deep, heavy-based pan, add enough oil to come 5cm up the side. Place over a medium-high heat until it reaches 180˚C on a thermometer (or a cube of bread turns golden in 30 seconds).

step 3

Toss the prawns through the batter then, in batches, carefully lower into the hot oil. Cook for about 1 min, until deep golden, then remove 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.