Designed for professional chefs, check out this Dynamite Shrimp Taco recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning, Hellmann’s Classic Mayonnaise and Knorr Aromat.
Ingredients
Pickled Vegetables:
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Light Brown Sugar 90 g
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Water 125 ml
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Dried bay leaves 1-2 pcs 2 pc
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Pinch of salt and pepper
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Cucumber, thinly sliced 60 g
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Red radish, sliced thinly 50 g
Mango Salsa:
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Red onions, brunoise 95 g
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Garlic cloves, minced 15 g
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Long red chilies, grilled or roasted 35 g
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Mangoes, diced (choose mangoes that are firm and nearly ripe) 200 g
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Coriander leaves, finely chopped 20 g
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Olive oil 15 ml
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Salt and pepper to taste
Dynamite Sauce:
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Sriracha (adjust accordingly if more heat is desired) 30 g
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Honey 30 ml
Shrimp:
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Shrimp, peeled and deveined 700 g
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Ground white pepper 3 g
Batter:
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All purpose flour 200 g
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Cornstarch 20 g
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Water, ice cold 300 ml
Breading:
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All purpose flour 200 g
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Cornstarch 20 g
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Oil, for deep frying
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Soft tortillas, medium size 10 pc
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Red or green cabbage, chiffonade 80 g
Preparation
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Pickled Vegetables:
- To make the pickling liquid, combine the sugar and water in a saucepan. Add the bay leaves and crushed pepper. Bring to a boil and turn it down to simmer for 5-10 minutes.
- Set aside the liquid to cool. When it’s completely cool, add the sliced cucumber and radishes. Set aside in the chiller until ready to use.
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Mango Salsa:
- To make the salsa, dilute Knorr Lime Seasoning in 15ml of water then combine all of the ingredients together in a bowl. Taste and adjust seasoning. Set aside in the chiller until ready to use.
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Dynamite Sauce:
- To make the dynamite sauce, dilute Knorr Lime Seasoning in 15ml of water then combine all the ingredients in a bowl. Whisk together to combine. Taste and adjust seasoning. Set aside in the chiller until ready to use.
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Shrimp:
- Season the shrimp with Knorr Aromat and pepper.
- Whisk together the ingredients for the batter in a bowl.
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Batter:
- Combine the ingredients for the breading in a separate bowl.
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Breading:
- To prepare the shrimp for deep-frying, lightly coat the shrimp in the dry breading, then dip in the batter, then return to the dry breading. Add the breaded shrimp to the hot oil to deep-fry.
- Cook the shrimp until crisp and golden brown. Transfer to a paper towel to absorb excess oil.
- When the shrimps are all done, toss them with the dynamite sauce.
- To assemble the taco, lightly heat each tortilla over a dry pan.
- Spread at least a teaspoon of dynamite sauce in the center of the tortilla. Layer with a thick layer of shredded cabbage.
- Arrange a few slices of pickled cucumber and radish on top, followed by 2 pieces of dynamite shrimp.
- Finish off with a spoon full of mango salsa. Serve immediately.
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Chef Tips:
- Shrimp can be swapped with fish or chicken strips. Fried thinly sliced cauliflower and mushrooms can be used as vegetarian substitutes.
- Shrimp can be grilled or pan-fried with no batter or breading, to lower down the calories.
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