Beer Battered Prawn Tacos
Tomato and horseradish dressing
200g cherry tomatoes, halved
75ml olive oil or good local rapeseed oil
1 clove garlic, minced
1 shallot finely chopped
15ml brandy (optional)
1 tablespoon horseradish
Salt and pepper to taste
Heat 2 tablespoons of the oil in a pan and add the tomatoes. Cook on medium heat for 2 minutes then add the garlic and shallot and cook until tomatoes are soft. Cool slightly and add the remaining oil, horseradish, brandy and season to taste. Blend to a smooth puree.
Celeriac Slaw
100g peeled celeriac, coarsely grated or sliced and cut into thin strips
Juice 1 lemon
2 chopped scallions
75g mayonnaise
1 red onion, finely sliced
Blend the lemon juice, scallions and mayonnaise together. Mix into the celeriac and onion and season with salt and pepper.
Beer battered prawns
Meat from 12 large langoustines or 16 raw tiger prawns
125g self raising flour plus more for dusting
150ml chilled lager
½ teaspoon smoked paprika
300g raw prawns
Oil for cooking
Seasalt for seasoning
Whisk the flour with the lager and paprika until it has the consistency of double cream.
Heat oil in a pan to 180°c.
Toss the prawns in flour and shake off excess. Dip into the batter then add to the oil – do this in batches so as not to lower temperature too much or overcrowd pan. Cook until crisp – about 3 minutes. Drain on kitchen paper. Season with seasalt
To assemble –
4 tortillas
Lime wedges
Toast the tortillas, one at a time, in a hot pan until golden on both sides.
Top a tortilla with some of the slaw, prawns and a good dollop of the tomato dressing.
Serve with a wedge of lime.
