18 medium prawns, peeled and deveined and butterflied
2 cloves garlic finely minced
1 teaspoon lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
3 tablespoons cilantro chopped
1 tablespoon olive oil
4 large corn tortillas 9 inch in diameter
sesame oil for frying
For Cole slaw use:
2 cups shredded cabbage
1/4 cup white onions shredded
1/4 cup carrots shaved and shredded
1 teaspoon celery seed
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon sugar
1 1/2 teaspoon sea salt and more to taste if desired
1 teaspoon ground black pepper
1 cup organic mayonnaise or sour cream
Pre-make the Cole slaw as it will taste even better the day after you prepare it.
In a large mixing bowl add the cabbage then the rest of the ingredients for Cole slaw and mix gently until well mixed.
For the shrimp pre heat a large frying pan and when hot add the sesame oil and add the shrimp a bit at a time until you have enough to cover the pan but not to covered. You must continue to hear the sizzling noise you first heard when you added the first shrimp. Cook on each side for 1/2 minute then quickly remove and set aside. While the shrimp are cooking you can preheat another large frying pan and place the tortillas to heat them up.
When the tortillas are heated add one to a plate add a good scoop of Cole slaw enough to cover the tortilla then add the cooked shrimp sprinkle with the cilantro and serve hot.
All recipes by Chef Ed Resident Chef Health and Fitness Talk