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Bang Bang Shrimp Tacos

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time20 minutes
Cook time20 minutes
Ready in40 minutes

Ingredients:

For the Bang Bang Shrimp:

  • 500g raw prawns, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup cornflour (cornstarch)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp baking powder
  • 1 large egg
  • 1/2 cup buttermilk (or milk with 1 tbsp lemon juice)
  • Vegetable oil for frying

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp Sriracha (adjust to taste)
  • 1 tbsp honey

For the Garlic Aioli:

  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For the Tacos:

  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1 small green chilli, finely diced (adjust to taste)
  • Fresh cilantro for garnish (optional)
  • Spring onions, thinly sliced, for garnish
  • Lime wedges for serving

Instructions:

  1. Prepare the Bang Bang Sauce:
    1. In a bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, and honey until smooth. Set aside.
  2. Prepare the Bang Bang Shrimp:
    1. In a bowl, combine the flour, cornflour, salt, pepper, paprika, garlic powder, onion powder, and baking powder.
    2. In a separate bowl, whisk the egg and buttermilk together.
    3. Dip each prawn into the flour mixture, then into the egg mixture, and back into the flour mixture, ensuring they are well-coated.
    4. Heat vegetable oil in a frying pan over medium-high heat. Fry the prawns in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
    5. Toss the fried prawns in the prepared Bang Bang sauce until they are evenly coated.
  3. Prepare the Garlic Aioli:
    1. In a bowl, mix together the mayonnaise, minced garlic, and lemon juice.
    2. Season with salt and pepper to taste.
  4. Assemble the Tacos:
    1. Warm the tortillas in a dry pan or microwave.
    2. Spread a layer of shredded lettuce on each tortilla.
    3. Top with diced tomatoes and green chilli.
    4. Add the sauced prawns on top.
    5. Drizzle with the garlic aioli.
    6. Garnish with fresh cilantro and sliced spring onions.
  5. Serve:
    1. Serve the tacos with lime wedges on the side for extra flavour.
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