Amina Elshafei's Kimchi and Spiced Prawn Soft Tacos
Serves 4 as entrees (2 per person)
8 mini soft round corn tacos
Marinated Prawns Ingredients
24 medium sized prawns, deshelled and deveined (like banana or tiger prawns)
4 tbs olive oil
1 tbs garlic, minced
2 tbs fresh lime juice
2 tsp smoked paprika
1tsp dried oregano
3/4 tsp salt
Extra 2 tbs olive oil for frying
Spicy Mayo Sauce Ingredients
1/3 cup whole egg mayonnaise, chilled
½ tsp smoked paprika
1 tbs maple syrup
1 tbs The Kimchi Company cabbage kimchi liquid
Salad Ingredients
1/3 cup The Kimchi Company cabbage kimchi, liquid drained and chopped finely
1 cup red cabbage, finely shredded
½ cup carrot, finely shredded
¼ cup red onion, finely sliced
¼ cup coriander leaves and stems roughly chopped
1 ½ tbs lime juice
Salt to taste
Instructions
Stir all the marinated prawns ingredients in a bowl except for the prawns
Add the prawns to the marinade and mix well. Cover and refrigerate for no more than an hour
Mix the spicy mayo sauce ingredients until well combined and keep refrigerated until required
To prepare the salad, toss the red cabbage, carrot, red onion and coriander leaves and keep aside. Once ready to use, dress with the lime juice and salt to taste and mix well. Keep the drained kimchi separately
Heat the tortillas as per the packet requirement and keep warm
Place a frypan or grill pan on high heat. Once hot, add the olive oil and add the marinated prawns evenly on the pan. Ensure to turn every prawn every 30 seconds and cook for no more than 3 mins. Remove from the heat
To assemble the tacos, place a warmed tortilla on a flat surface. Line 3 prawns in the centre, drizzle with some of the spicy mayo and top with some dressed salad. Finally, add some of the chopped kimchi and bring the two opposing sides of the tortilla. Repeat the process until 8 tacos are made
Serve immediately