FIRECRACKER SHRIMP TACOS
5 Each Shrimp,
cut into 2 in an angle but not butterflied
As Needed Calamari Seasoned Flour
As Needed Fry Batter (Recipe Follows)
As Needed Sweet Chili Sauce
2 Each Flour
½ Cup Mango-Jalapeno
Slaw, drained (Recipe Follows)
3 Tablespoons Sweet Chili Sauce
½ teaspoons Sesame Seeds, toasted
1 Each Bamboo
1 Each Lime
- 1. Dredge
shrimp in seasoned flour and shake off excess.
- 2. Add
shrimp to the batter and stir until coated. Remove the shrimp 1 at a time,
allowing excess batter to drip back. Slip the shrimp into the 350 F fryer,
making sure that they do not touch each other and stick together.
- 3. Fry
until golden brown, about 2 minutes. Remove from oil and transfer the shrimp
into a paper towel lined plate to drain.
- 4. While
shrimp is cooking, warm flour tortilla on both sides on the flat top, must
still be soft not crisp.
- 5. When
shrimp is done, toss in sweet chili sauce and coat evenly.
- 6. Place
¼ cup of the drained mango-jalapeno slaw at the center of each flour tortilla
from 12:00 to 6:00. Place FIVE pieces of crispy shrimp on top of the slaw on each tortilla. Drizzle
1 ½ Tablespoon each of sweet chili sauce on top of the crispy shrimp.
- 7. Garnish
each taco with sesame seeds. Place the 2 tacos side by side and stick a 7"
bamboo skewer through the middle of the tacos to keep it together. Stick a fresh lime at the end of the bamboo
- 8. Serve
tacos on a serving plate.
1 Cup Mangoes,
¼ inch dice
1 Tablespoon White Wine Vinegar
2 teaspoons Garlic, minced
2 teaspoons Red Onion, minced
1 Each Jalapenos,
2 teaspoons Lime Juice
2 Tablespoons Cilantro, chopped
1 Cup Mayonnaise
1 teaspoon Garlic, minced
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper, coarse grind
- 1. In
a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and
simmer for 8 minutes. Immediately cool down.
- 2. In
a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt
and black pepper. Whisk until well
- 3. Add
cooled down mango mixture and mix well.
2 Cups Shredded
- 1. In
a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing.
- 2. Mix
1 ½ Cups Corn Starch
½ Cup All
1 ¼ teaspoon Kosher Salt
1 ½ Cups Club Soda
In a large mixing bowl, stir together corn
starch, flour and salt. Add the club soda and whisk until smooth. (Do not
Noon Cooking - July 1, 2014