Japan x Mexico
Tempura prawn tacos with miso lime crema
The lightest batter in Tokyo, the best taco shell in Mexico.
40 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original581kcalsame
28 gproteinsame
8 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the sour cream, miso and half the lime juice into a crema.
- 2Toss the red cabbage with pickled ginger, rice vinegar and a pinch of salt.
- 3Heat the oil to 180°C on medium high heat. Mix the maida, cornflour and salt, then stir in the ice cold soda water with chopsticks, leaving lumps.
- 4Dip the prawns in the batter and fry 4 at a time in the oil at 180°C for 2 minutes. Drain on a rack.
- 5Warm the tortillas on a dry tawa on medium heat for 30 seconds a side.
- 6Fill each tortilla with slaw, avocado and 2 prawns. Drizzle crema and top with jalapeño, coriander, sesame and a squeeze of lime.
Serve it like this
Line the tacos up in a taco holder or on a long board with lime wedges between them. Zigzag the crema across and scatter sesame and coriander.
