Tail-off, cut into 2 in an angle but not butterflied
As Needed Calamari Seasoned Flour
As NeededFry Batter (Recipe Follows)
As NeededSweet Chili Sauce
2 EachFlour Tortilla, 6-inch
½ CupMango-Jalapeno Slaw, drained (Recipe Follows)
3 TablespoonsSweet Chili Sauce
½ teaspoonsSesame Seeds, toasted
1 EachBamboo Pick
1 EachLime Wedge
1.Dredge shrimp in seasoned flour and shake off excess.
2.Add shrimp to the batter and stir until coated. Remove the shrimp 1 at a time, allowing excess batter to drip back. Slip the shrimp into the 350 F fryer, making sure that they do not touch each other and stick together.
3.Fry until golden brown, about 2 minutes. Remove from oil and transfer the shrimp into a paper towel lined plate to drain.
4.While shrimp is cooking, warm flour tortilla on both sides on the flat top, must still be soft not crisp.
5.When shrimp is done, toss in sweet chili sauce and coat evenly.
6.Place ¼ cup of the drained mango-jalapeno slaw at the center of each flour tortilla from 12:00 to 6:00. Place FIVE pieces of crispy shrimpon top of the slaw on each tortilla. Drizzle 1 ½ Tablespoon each of sweet chili sauce on top of the crispy shrimp.
7.Garnish each taco with sesame seeds. Place the 2 tacos side by side and stick a 7” bamboo skewer through the middle of the tacos to keep it together.Stick a fresh lime at the end of the bamboo skewer.
8.Serve tacos on a serving plate.
1 CupMangoes, ¼ inch dice
1 TablespoonWhite Wine Vinegar
2 teaspoonsGarlic, minced
2 teaspoonsRed Onion, minced
1 EachJalapenos, seeded, minced
2 teaspoonsLime Juice
2 TablespoonsCilantro, chopped
1 teaspoonGarlic, minced
½ teaspoonKosher Salt
¼ teaspoonBlack Pepper, coarse grind
1.In a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and simmer for 8 minutes. Immediately cool down.
2.In a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt and black pepper. Whisk untilwell combined.
3.Add cooled down mango mixture and mix well.
2 CupsShredded Cabbage/Slaw mix
¾ CupMango-Jalapeno Dressing
1.In a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing.
2.Mix until well-combined
1 ½ CupsCorn Starch
½ CupAll Purpose Flour
1 ¼ teaspoonKosher Salt
1 ½ CupsClub Soda
In a large mixing bowl, stir together corn starch, flour and salt. Add the club soda and whisk until smooth. (Do not overbeat!)