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Japan, Asia · Tempura (Shrimp and Vegetable)

Shrimp Tempura Tacos with Lime Sriracha Mayo

Crisp shrimp tempura in warm corn tortillas with lime cabbage slaw, avocado and a spicy sriracha mayo: Japanese frying meets the Mexican taco.

ServingsServes 2
Total cooking time40 min
DifficultyMedium
About servingsWater in hot oil spits violently, so dry the shrimp well. If the oil smokes, turn off the heat; if it catches fire, cover with a lid, never water. Cook the shrimp through.

Method

  1. Shred the cabbage as finely as you can and slice the red onion thinly. Toss them in a bowl with the juice of half the lime and half the salt; while you cook, the slaw softens slightly and turns tangy.

    Add in this stepCabbage 120 gRed onion 30 gLime ½Salt 1½ pinch

  2. In a small bowl, mix the mayonnaise and sriracha and squeeze in a quarter of the lime juice to make the lime sriracha mayo. Adjust the heat with the amount of sriracha.

    Add in this stepMayonnaise 3 tbspSriracha 2 tspLime ¼

  3. Peel the shrimp completely, tails included, so the tacos are easy to eat, and remove the vein. Pat them completely dry with kitchen paper and season with the rest of the salt.

    Add in this stepShrimp, medium, peeled 12Salt 1½ pinch

  4. Pour at least 4 cm of oil into a 20 cm deep pot and heat on medium heat for to 180 °C. A drop of batter should rise at once and sizzle. Turn the handle inwards and never leave the pot.

    Add in this stepNeutral oil for frying 1 L

    medium heat

  5. While the oil heats, mix the flour, cornstarch and baking powder in a bowl, pour in the ice water and stir with chopsticks only about 10 times; a few lumps are fine. The baking powder and starch keep the tempura crisp for longer, so it stays crunchy under the sauce.

    Add in this stepCake flour or plain flour 55 gCornstarch 20 gBaking powder ½ tspIce-cold water (sparkling is even better) 110 ml

  6. Dip the shrimp in the batter, let the excess drip off and slide them in, away from you. Turn the heat up to medium-high heat to hold 180 °C and fry for , until pale gold and the flesh is white inside. Fry in 2 batch(es) and drain on a wire rack.

    medium-high heat

  7. Heat a 20 cm dry pan on medium-high heat and warm the tortillas on both sides until lightly speckled; warming them all takes about . Wrap them in a clean tea towel straight away so they stay soft and don't dry out.

    Add in this stepCorn tortillas (15 cm) 4

    medium-high heat

  8. Lay some slaw on each tortilla, add 2 or 3 pieces of shrimp tempura and a few slices of avocado. Drizzle with the lime sriracha mayo, top with cilantro and serve the remaining lime in wedges. Eat right away while the shrimp is crisp.

    Add in this stepRipe avocado 1Fresh cilantro (coriander) 10 gLime ¼

Cook's tip

Doubling up the tortillas stops them tearing. Sparkling water makes an even lighter batter thanks to the bubbles. Not a cilantro fan? Sliced spring onion works well too.

Cooking it at camp

At the campsite, shallow-fry the shrimp in a heavy pan with 2 cm of oil, turning once. Make the slaw and sauce at home and keep them in the cooler; warm the tortillas straight on the grill grate for a smoky touch. Let the used oil cool and solidify, then pack it out.