TACO DE CAMARON ( BATTERED SHRIMP)
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
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.