Tender, chewy flatbread wrapped around crunchy cabbage slaw, succulent prawn and mushroom filling, and spicy peanut sauce. Add a squeeze of lime and it doesn’t get much better than this.
The only words coming from MauiJim’s lips between bites were WOW, WOW, WOW. And then finally, after eating three tacos without coming up for air, he says, “Are there MORE?”
8 Asian Pancakes
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
2-4 tablespoons Ginger Lime Vinaigrette (recipe below)
Prawn & Shiitake Filling
2 tablespoons vegetable oil
4 quarter-size slices peeled fresh ginger, chopped
4 large cloves garlic, peeled, trimmed, and finely slivered
1 serrano chile, stemmed, ribbed, seeded, and minced (use disposable gloves
4 ounces Shitake mushrooms, stemmed and sliced
½ pound prawns, peeled, cleaned, and cut into 1/2-inch pieces
1 tablespoon freshly squeezed lime juice
- Make Asian Pancakes. Pancakes can be made a day or two ahead. Up to ½ hour before serving, keep warm, sealed in foil in a 200° oven. They can also be reheated quickly in the microwave.
- Make Spicy Thai Peanut Sauce. Sauce can be made up to three days ahead. Remove it from the fridge at least ½ hour before serving to take the chill off.
- Make Ginger Lime Dressing. Dressing can be made up to a day ahead. Cover and refrigerate.
- To make the Prawn & Shiitake Filling, set a medium saute pan over medium-high heat. Add oil.
- When oil is hot enough to sizzle when you flick a drop of water on it, add ginger, garlic, and chile. Stir-fry for about 30 seconds, until aroma is released.
- Add Shiitake mushrooms, and stir-fry until they begin to soften, about 1 minute.
- Add prawns and toss constantly until they just turn pink, about 1 minute.
- Add lime juice, toss, and remove from the heat.
- To serve, arrange 2 warm pancakes on each plate and top with a portion of the Cabbage Slaw. Spoon a portion of Prawn & Shiitake filling on top of the cabbage, drizzle with Thai Peanut Sauce and serve immediately. Repeat with the remaining pancakes.
Makes 8 tacos; serves 2-3.
Ginger Lime Dressing
This brightly flavored, Asian-inspired dressing is wonderful with cabbage slaw. I also love it with chicken salad.
1 tablespoon (1 ounce), peeled fresh ginger
1 tablespoon (1 ounce), peeled garlic
1 green onion, trimmed and cut into 1-inch lengths
¾ cup vegetable oil
¼ cup rice wine vinegar
1½ teaspoon sugar, plus a little more if needed to balance the vinegar
½ teaspoon fine sea salt, plus more to taste
- In a mini processor (3 cup capacity), process the ginger, garlic, green onion to a mince.
- Add oil, vinegar, sugar, and salt. Process to emulsify.
- Taste for flavor balance and adjust sugar and salt as needed.
- Remove dressing from the processor, pour into a container, cover, and refrigerate until needed.
Makes 1 cup.
Copyright 2013 Susan S. Bradley. All rights reserved.