Juicy king prawns in a Mexican beer batter served in floured tortillas with a refreshing mango slaw and simple, smoky mayo.
- Serves4
- CourseMain meal
- Prepare30 mins
- Cook10 mins
- Total time40 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,909kJ/ 697kcals |
|---|---|
Fat | 38.6g |
Saturated Fat | 4.3g |
Carbohydrates | 62g |
Sugars | 14.7g |
Fibre | 6.8g |
Protein | 17.8g |
Salt | 2.5g |
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