Beer-battered prawn tacos with chipotle mayo and mango slaw

Name: Beer-battered prawn tacos with chipotle mayo and mango slaw
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 small, firm mango, peeled; ½ red onion, finely sliced; 100 g red cabbage, shredded; 75 g Essential Radishes, finely sliced; 1 handful Cooks' Ingredients Coriander leaves; 150 g mayonnaise; 4 tsp chipotle paste; 2 tsp tomato ketchup; 100 g plain flour; ½ tsp bicarbonate of soda; ½ tsp salt; 185 ml cold Mexican beer; Vegetable oil, for frying; 180 g pack raw extra large king prawns; 4 Flour tortillas, toasted

Juicy king prawns in a Mexican beer batter served in floured tortillas with a refreshing mango slaw and simple, smoky mayo.

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Serves4
CourseMain meal
Prepare30 mins
Cook10 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small, firm mango, peeled
½ red onion, finely sliced
100g red cabbage, shredded
75g Essential Radishes, finely sliced
1 handful Cooks' Ingredients Coriander leaves
150g mayonnaise
4 tsp chipotle paste
2 tsp tomato ketchup
100g plain flour
½ tsp bicarbonate of soda
½ tsp salt
185ml cold Mexican beer
Vegetable oil, for frying
180g pack raw extra large king prawns
4 Flour tortillas, toasted

For the slaw, cut the mango into matchsticks. Mix with the veg and coriander; chill. Stir the mayo, chipotle and ketchup in a bowl; chill.
When you’re ready to eat, put the flour, bicarbonate and salt in a bowl and, using a fork, stir in the beer and 50ml iced water until just mixed (a few lumps are fine; aim for the consistency of double cream).
In a deep, heavy-based pan, add enough oil to come 5cm up the side. Place over a medium-high heat until it reaches 180ºC on a sugar thermometer (or a cube of bread turns golden in 30 seconds). Toss the prawns through the batter then, in batches, carefully lower into the hot oil. Cook for about 1 minute, until deep golden, then remove with a slotted spoon and drain on kitchen paper.
Dollop 1 tbsp chilli mayo in the centre of each tortilla; add the prawns and slaw. Serve with quartered tomatoes and lime wedges, if liked.

Typical values per serving when made using specific products in recipe