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Beer-battered prawn tacos with chipotle mayo and mango slaw
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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
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
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.
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 the consistency of double cream).
3. 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 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.
4. 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.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.