Dinner Foods

Crispy battered prawn tacos with chorizo and tomato salsa Like I said in my la…

Crispy battered prawn tacos with chorizo and tomato salsa 🌮

Like I said in my last prawn recipe, the bigger the prawn the better (for this recipe especially) but they are expensive so don’t collapse in the fish mongers if they end up being €20 because you have been warned ok

Method:
1. Pat your prawns completely dry with a paper towel. This is vital to the crispiness.
2. Separate your egg whites (use the yolks for my carbonara recipe) and whisk until frothy. Put the cornflour in a separate bowl.
3. Slice up your red pepper and chorizo and fry them on a medium heat for 5 minutes, leave to sit on a low heat keeping an eye they don’t burn
4. Heat the vegetable oil in a small pot. You want it to be deep enough that the prawns can fry in the oil. You’ll know it’s hot enough when you dip a wooden spoon in and see the bubbles rise
5. In batches, dip the prawns in the egg and then the cornflour. Shake off any loose excess starch and fry in the oil until golden brown, turning to fry each side
6. As they’re frying, chop and mix all the ingredients for the salsa
7. When each batch of prawns are ready, place them on a piece of kitchen paper to absorb any excess oil
8. Heat your tortillas in the oven or in a microwave
9. Toss your prawns on to the pan with the chorizo and mix together
10. Serve all together with the tomato salsa

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