TACO DE CAMARON ( BAT­TERED SHRIMP)

In­gre­di­ents

WKND - - Kitchen Classics Some Like It Crisp -

4 fresh shrimps ( 16/ 20) 350 ml tem­pura mix 350 ml 4 small flour tor­tillas ( 3- 4 inches in di­am­e­ter each) 15 gm chipo­tle may­on­naise 10 gm pick­led cab­bage salad 4 lime wedges Corn oil, to deep- fry Salt and pep­per, to sea­son

• 15 gm gar­lic, chopped • 200 gm onion, chopped • 50 gm tomato paste • 200 gm zuc­chini, diced • Salt and pep­per, to sea­son

Method

For the zuc­chini stew: sauté chopped gar­lic, onion and tomato paste along with diced zuc­chini for 30 min­utes on a low flame un­til cooked. Sea­son with salt and pep­per. Sear the pa­neer in a pan with a lit­tle salt to taste. Warm the corn tor­tillas and add 25 gm of pa­neer per por­tion. Top with zuc­chini stew and serve, gar­nished with co­rian­der leaves.

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