Cooking Instructions
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Step 1
First, prepare the Asian Slaw. Combine the sliced
Red Onion (1)
,
Carrot (1)
,
Cucumber (1)
,
Salt (1 pinch)
, zest and lime of the
Lime (1)
, and
Soy Sauce (2 mL)
. Stir them together thoroughly and set it aside. Let the flavors all marinate together and marry while you prepare the sauce and shrimp.
Step 2
Wrap the bottom of a mixing bowl in a cold, wet towel. This is going to help the sauce emulsify together. In that bowl combine the yolk of the
Egg (1)
,
Rice Vinegar (15 mL)
,
Sriracha (10 g)
,
Salt (3 g)
,
Chinese Five Spice Powder (2 g)
, and
Dijon Mustard (3 g)
.
Step 3
Whisk it all together thoroughly. While you are still whisking, slowly pour all of the
Canola Oil (240 mL)
in and let it emulsify together into a gorgeous mayo sauce.
Step 4
The last component to prepare is the Shrimp. Heat the
Coconut Oil (30 mL)
in a large skillet over medium high heat.
Step 5
Cook the
Shrimp (905 g)
in the oil just until they are pink and opaque on both sides. It should take about 4-5 minutes. While they cook, season them with the
Salt (1 pinch)
and
Chili Powder (1 pinch)
powder. Take the pan off of the heat.
Step 6
Assemble the tacos by warming the
Small Flour Tortillas (8)
for 10-15 seconds on a plate in the microwave. Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of bang bang sauce over the hot shrimp. Top them with a nice big scoop of the Asian slaw. Serve them immediately and enjoy!
