No Chop Korean Fried Prawn Tacos
with Gochujang Glaze & Creamy Slaw
- Crustaceans
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
These fried prawn bites are that much tastier when you pair them with a gochujang-soy sauce mixture and toss them into soft tortillas. These handheld parcels are super tasty and packed full of some delicious Korean-inspired flavours!
Ingredients
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 sachet
Crispy Shallots
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Garlic Paste
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a medium bowl, combine prawn, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and gochujang sauce.
• To bowl with prawns, add cornflour and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until prawn is well coated. Season to taste with salt and pepper.
• While the prawns is cooking, in a large bowl, combine julienne carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Fill tortillas with creamy slaw and sweet and sticky prawns. • Sprinkle over crispy shallots to serve. Enjoy!
