Delicious tempura shrimp tacos with green mayonnaise and our classic Habanero Green Sauce “La Meridana”, ideal to enjoy in meetings and impress your friends.

Preparation time: 40 min
Difficulty: Medium
4 portions

INGREDIENTS

• 300 g small shrimp
• ¼ red cabbage
• 6 leaves of romaine lettuce
• A handful of coriander
• 3 yolks of egg
• 1/2 cup vegetable oil
• 4 tablespoons of HABANERO GREEN SAUCE “LA MERIDANA”
• 1 lemon
• Salt and pepper to taste
• Corn tortillas
• ½ liters of vegetable oil for frying

FOR TEMPURA

• 2 1/4 cups of loose flour
• 3/4 cup of cornstarch or potato starch
• 1/2 teaspoon of yeast
• 1 egg
• 3 glasses of cold water

PROCESS

1. Prepare all the INGREDIENTS, wash the red cabbage, lettuce and coriander.
2. Julienne the red cabbage, chop the coriander coarsely, and peel the previously disinfected lettuce.
3. Peel and devein the shrimps. Thread the shrimp on skewers. (Each skewer is meant for one taco, so about 6 or 7 shrimps per skewer).
4. Prepare tempura (recipe below)
5. Prepare mayonnaise (recipe below)
6. Soak the shrimp skewers in the tempura, and from there in a pot with hot oil.
7. Fry until the tempura has a light brown, golden color.
8. Heat tortillas, and prepare the taco as follows:
   – First the tortilla, on top a bed of lettuce, purple cabbage, then the shrimp skewer and top up we put the mayonnaise and chopped cilantro.

FOR TEMPURA

1. Mix the flour, starch and yeast in a bowl.
2. Fill 1/3 of a large bowl with iced water and place another bowl with cold water on top of it.
3. Add the egg and whisk lightly with the cold water. Add the flour, starch and yeast mixture and stir lightly.

* Keep it cold, until the moment of dipping the shrimp.

FOR THE GREEN MAYONNAISE

1. Put the egg yolks, salt, pepper, lemon juice, a handful of coriander and green habanero sauce “LA MERIDANA” to taste in a blender.
2. Blend evenly.
3. In the form of a thread add the cup of vegetable oil with the blender on.
   * The oil is what will give the mayonnaise the creamy consistency, the more oil the thicker it remains, if you want it to be less thick, add some water.
4. Put the mayonnaise in a bottle and refrigerate.