Prawns are often overlooked as a dinner option, but when you are in a hurry to get a meal on the table, these are a great way to go. Cooking time is only 6 minutes.
For the prawns: 200-300grams prawns, uncooked no tails
1 large garlic clove, crushed
1 Birdseye chilli, finely diced
1 kaffir lime, finely diced
Salt and pepper to garlic
Himalayan salt and pepper to taste
For the salad: 1 cup Red cabbage, finely shredded
2 carrot, finely Julienned (aka matchsticks)
1 tablespoon sesame oil
1 tablespoon tamari
For the tacos: 1 tomato, diced
½ avocado, diced
4 large iceberg lettuce leaves
Sesame seeds (optional)
INSTRUCTIONS:
Combine sesame oil and tamari in a jar and shake rigorously until emulsified.
Toss the dressing with cabbage and carrots in a bowl, set aside.
Combine chilli, garlic, prawns, kaffir lime leaf, salt and pepper and toss until combined.
Heat a large skillet (preferably cast iron), then add oil.
On a single layer, place prawns onto the pan, try not to over crowd the pan – you might need to do this in two batches. Leave the prawns without stirring until the underside is caramelised but not burnt – about 2-3 minutes.
Flip and repeat with the other side until cooked through. Do not overlook and try not to fidget with the prawns while cooking else they won’t become tasty and charred.
Remove prawns from heat and place into a bowl.
Serve by starting with a lettuce cup, piling in the salad and sides, then topping with the prawns. If you like a cheeky Kewpie or Siracha, don’t let me stop you.
Recipe by The Unimpossibles at https://www.theunimpossibles.com/gluten-free-prawn-tacos/