Description
Give the classic dim sum dish a very fun update by turning shrimp (prawn) toast into smash prawn toast tacos. Blitz your topping, spread it onto mini tortillas, and pan-fry until golden. They’re super quick to make, easy to prep in advance, AND packed with light, fresh flavors.
Serve with sweet chilli jam and egg-free garlic aioli for a wonderful twist on the smash taco trend, perfect for entertaining and weeknights.
Ingredients
For the tacos -
- 12oz/350g raw shrimp (prawns), peeled, deveined, and tail off
- 1 egg
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 2 scallions (spring onions), chopped
- Handful of cilantro (coriander)
- 4 garlic cloves
- 10 mini tortillas
- 2 tablespoons sesame seeds
- Olive oil
To serve -
- 2 scallions (spring onions), finely sliced
- A handful of cilantro (coriander) leaves
- 2 tablespoons sesame seeds
- 1/4 cup sweet chili jam (or sweet chili sauce)
- 1/4 cup egg-free garlic aioli
Instructions
- Blitz the topping. Add the shrimp (prawns), egg, cornstarch, sesame oil, soy sauce, fish sauce, scallions, cilantro, and garlic cloves to the bowl of a food processor or mini chopper. Blitz into a smooth paste.
- Top the tacos. Lay your mini tortillas out on a clean work surface. Scoop up a heaped tablespoon of the shrimp toast mixture and spread it all over a tortilla, using the back of your spoon to create a smooth, even layer. Repeat with the rest of the mixture. Sprinkle the sesame seeds on top of the filling and use the back of your spoon to press them into the topping.
- Cook the tacos. Set a large frying pan over medium-high heat and add a drizzle of olive oil. Once hot, add a tortilla, topping side down, and press the tortilla firmly into the pan with a fish slice. Cook for three minutes, then flip and cook it for another minute on the other side, just to let the tortilla crisp up a bit. You can cook multiple tacos at once, depending on the size of your pan, or you could cook them on a flat plate on an outdoor grill or barbecue.
- Garnish and serve. Transfer the tacos to a serving plate, then drizzle each with a little sweet chili and aioli. Finish with the chopped scallions, cilantro, and another scattering of sesame seeds.
Notes
PREP AHEAD: You can prepare the elements in advance, then just top and cook the tacos when you’re ready to serve. The blitzed shrimp mixture will keep for 2 days in the fridge.
STORAGE INSTRUCTIONS: Any leftovers can either be reheated in a hot pan on the stovetop for a few minutes or in the microwave until piping hot. If you reheat them in the microwave, your tortillas will end up quite soft, but they’ll still taste delicious.
INGREDIENT NOTES: If you use frozen shrimp (I generally do as they’re cheaper), make sure they’re defrosted fully and that you pat them dry. If you don’t, your mixture could end up very wet. To make them gluten-free, swap regular flour tortillas for corn tortillas, or use gluten-free flour tortillas.
- Prep Time: 10
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 2 tacos
- Calories: 458
- Sugar: 3.6g
- Sodium: 1708.3mg
- Fat: 22.4g
- Saturated Fat: 3.4g
- Unsaturated Fat: 12.9g
- Trans Fat: 0g
- Carbohydrates: 44.4g
- Fiber: 1.9g
- Protein: 20.5g
- Cholesterol: 146.3mg