FRIED SHRIMP TACOS Ingredients For the shrimp tempura • 14 ounces (400 g) 41/50 raw shrimp • 12 corn tortillas • 5 ¼ ounces (150 g) flour for tempura • ½ cup water • 1 quart (1l) vegetable oil For the habanero chili pepper dressing • 2 habanero chili peppers • ½ garlic clove • ½ tablespoon salt
• 2 tablespoons white onion, chopped • 4 tablespoons water • 10 ounces (300 g) mayonnaise • 6 tablespoons sour orange juice For the Mexican salsa • 2.1 ounces (60 g) tomato, chopped • 1.4 ounces (40 g) onion, chopped • 1.4 ounces (40 g) cilantro, chopped • .2 ounces (5 ml) lime juice • ¼ tablespoon salt • 1 serrano chili pepper, chopped
Directions Shrimp tempura Place flour in a bowl for the tempura. Add water and beat until a smooth consistency is formed with no lumps. Reserve and refrigerate. Heat the oil to medium temperature. Add salt and pepper to shrimp and drip in tempura paste. Fry until golden in color and drain on paper towels. Habanero chili pepper dressing Roast chili peppers in a sauté pan with garlic and onion. Once cooked, add water and process in blender. Add mayonnaise and orange juice. Blend thoroughly. Adjust seasoning with salt and reserve. Mexican salsa (sauce) In a bowl, add tomato, onion, cilantro, chili pepper and blend with lime juice. Season and reserve. To serve Heat the tortillas, and place about 3 to 4 shrimp in each one. Decorate with the Mexican salsa and a cilantro sprig. Accompany with the habanero pepper dressing and half a lime.
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