Menu
+

Pickled Vegetables:

  • Light Brown Sugar 90 g
  • Water 125 ml
  • Dried bay leaves 1-2 pcs 2 pc
  • Pinch of salt and pepper
  • Cucumber, thinly sliced 60 g
  • Red radish, sliced thinly 50 g

Mango Salsa:

  • Red onions, brunoise 95 g
  • Garlic cloves, minced 15 g
  • Long red chilies, grilled or roasted 35 g
  • Mangoes, diced (choose mangoes that are firm and nearly ripe) 200 g
  • Coriander leaves, finely chopped 20 g
  • Olive oil 15 ml
  • Salt and pepper to taste

Dynamite Sauce:

Shrimp:

  • Shrimp, peeled and deveined 700 g
  • Ground white pepper 3 g

Batter:

  • All purpose flour 200 g
  • Cornstarch 20 g
  • Water, ice cold 300 ml

Breading:

  • All purpose flour 200 g
  • Cornstarch 20 g
  • Oil, for deep frying
  • Soft tortillas, medium size 10 pc
  • Red or green cabbage, chiffonade 80 g
  1. 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.
  2. 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.
  3. 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.
  4. Shrimp:

    • Season the shrimp with Knorr Aromat and pepper.
    • Whisk together the ingredients for the batter in a bowl.
  5. Batter:

    • Combine the ingredients for the breading in a separate bowl.
  6. 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.
  7. 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.