Why fill tacos with only Mexican fillings when you can pick and choose food from any country! I mean, pretty much everything works in a taco and these Japanese style prawns are no exception. When fed to the family they got a massive thumbs up. I just gave my daughter mayo without the spice mix shichimi togarashi; which can be found in the spice section of most supermarkets. If you can’t get your hands on some, then use regular chilli flakes with a good pinch of sea salt.
- 600g (approx. 1¼ lbs) green prawns, peeled
- 1 tbsp sesame oil
- 1 tbsp miso paste
- 1 tbsp honey
- 2 tbsp mirin
- 1 inch piece ginger
- 1 tbsp black sesame seeds
- 8 corn tacos
- 1 large carrot, julienned
- 2 spring onions, thinly sliced
- 1/2 cup edamame beans
- 6 baby radishes, thinly sliced
- 4 tbsp mayonnaise
- 1 1/2 tsp shichimi togarashi
- Macadamia or coconut oil, melted
- Red radish micro herbs, optional
In a bowl big enough to fit the prawns, grate in the ginger and add the sesame oil, miso, honey, mirin and a couple of tablespoon of oil. Pour in the prawns and toss to coat. Leave to marinate for 15 minutes.
Mix the mayonnaise and shichimi together and set aside.
Heat the tacos according to the packets instructions and keep warm.
Heat a frying pan with a little oil and add the prawns in batches, keeping a little separation between each one. Cook for a minute on each side or until cooked through.
Fill the tacos with the prawns, carrot, spring onions, radishes, edamame and top with the sesame seeds and micro herbs if using.