Baja fish tacos
A classic Mexican peninsular snack, these Baja-California style cod fish tacos are gently spiced and served with pickled chillies, purple slaw and a generous drizzle of homemade avocado crema dressing
Instant ramen po'boy prawn sando
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ¼ red cabbagefinely shredded
- 1 limezested and juiced
- 45g Kewpie mayonnaise
- vegetable oilfor deep-frying
- 90g instant ramen noodles (we used tom yum flavour)
- 50g plain flour
- 1 eggbeaten
- 165g raw prawns
- 4 thick slices milk bread
Nutrition: per serving
- kcal845
- fat35.9g
- saturates9.8g
- carbs98.3g
- sugars8.6g
- fibre5.6g
- protein29.4g
- salt3.7g
Method
step 1
Scrunch together the cabbage with the lime zest and juice, and a small pinch of salt. Fold through the mayo and set aside in the fridge for later.
step 2
Fill a pan no more than two-thirds full with oil. Heat the oil to 180C or until a cube of bread browns in 30 seconds. Remove the noodles from the pack and smash them in a bowl with the end of a rolling pin until well broken up but not to dust.
step 3
Meanwhile, tip the flour with some salt and pepper into a shallow bowl and whisk to combine. If there is one, squeeze the sachet of paste from the ramen pack into a bowl, then add the egg and whisk.
step 4
Coat the prawns in flour, then the egg, then shake them in the bowl of crushed ramen noodles, then onto a plate – you may need to do this in batches.
step 5
Carefully lower the prawns into the oil and fry for 2-3 mins or until golden and cooked through. Transfer to a wire rack to cool slightly, then put in a bowl with the dried ramen seasoning, tossing to coat.
step 6
Layer a slice of the bread with half of the slaw, then half the prawns. Sandwich with the other slice then cut in half. Repeat with the remaining bread and fillings.
