Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil.
For the prawns:
- 1 pound large prawns or shrimp, peeled (tails, too)
- Zest and juice of 1 lime
- 2 garlic cloves, peeled and smashed with the flat of a heavy knife
- 2 tablespoons extra virgin olive oil
- 2 tablespoons coarsely chopped fresh cilantro
- 1 teaspoon pure chile powder, preferably chipotle
- 1/2 teaspoon ground cumin
- 1 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon freshly ground black pepper
For the slaw:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup rice vinegar (unseasoned)
- 3 tablespoons honey or agave
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon peeled fresh ginger, finely minced or grated
- 1 garlic clove, peeled and finely minced
- 1/2 teaspoon coarse salt (kosher or sea)
- 1 teaspoon sriracha, or more to taste
- 1/2 pound shredded napa cabbage
- 1 carrot, trimmed, peeled, and grated
- 2 scallions, trimmed and thinly sliced
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 tablespoon toasted sesame seeds
- Small corn or flour tortillas, warmed
- 1 cup sour cream
- 1/2 cup pickled jalapeño slices (optional)
- Your favorite hot sauce
Place the prawns in a large mixing bowl. In a small bowl, combine the lime zest and juice, garlic, olive oil, cilantro, chile powder, cumin, salt, and black pepper. Whisk to combine, then pour over the shrimp. Marinate for 15 to 20 minutes (no more).
In the meantime, make the dressing for the slaw: Combine the extra virgin olive oil, sesame oil, rice vinegar, honey, soy sauce, ginger, garlic, salt, and sriracha in a small bowl. Whisk and set aside. Taste for seasoning, adding more sriracha, if desired.
Add the cabbage, carrot, scallions, and cilantro leaves to a medium bowl. Pour the slaw dressing (you may not need all of it) over the cabbage mixture and stir gently. Let the slaw sit until the cabbage wilts slightly. Top with sesame seeds.
Drain the shrimp and sauté in a hot skillet for about 2 minutes per side, or until opaque and cooked through. (Alternatively, skewer the shrimp and cook on a hot grill.)
Serve the shrimp with the tortillas, sour cream, jalapeño chips, if using, hot sauce, and the prepared slaw.
Serves 4 — Recipe adapted from recipetineats.com