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Regional, seasonal food with original recipes by Susan S. Bradley

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Home/Asian-Inspired/Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw

Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw

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
½ cup Spicy Thai Peanut Sauce

Cabbage Slaw
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

Garnish
lime wedges

  1. 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.
  2. 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.
  3. Make Ginger Lime Dressing. Dressing can be made up to a day ahead. Cover and refrigerate.
  4. To make the Prawn & Shiitake Filling, set a medium saute pan over medium-high heat. Add oil.
  5. 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.
  6. Add Shiitake mushrooms, and stir-fry until they begin to soften, about 1 minute.
  7. Add prawns and toss constantly until they just turn pink, about 1 minute.
  8. Add lime juice, toss, and remove from the heat.
  9. 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

  1. In a mini processor (3 cup capacity), process the ginger, garlic, green onion to a mince.
  2. Add oil, vinegar, sugar, and salt. Process to emulsify.
  3. Taste for flavor balance and adjust sugar and salt as needed.
  4. 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.

Pages: Page 1 Page 2

Written by:
Susan S. Bradley
Published on:
April 13, 2013

Categories: Asian-Inspired, Sandwiches, SeafoodTags: Asian pancakes, Asian tacos, Asian-inspired recipes, Recipes, Spicy Thai Peanut Sauce, street food, tacos

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Dee Dee

    January 14, 2016 at 6:43 am

    Susan, your Asian-inspired menu this month just keeps making me hungry each day! Now I NEED these tacos for lunch–and I don’t have time for all 3 parts in one day. As you pointed out, I may lose what marbles I have left if I try that. Maybe I make the pancakes today and see what happens!! Thanks for the inspiration!

    • Susan S. Bradley

      January 14, 2016 at 7:55 pm

      Dee Dee, thanks so much! January is now my favorite month of the year. 🙂

  2. Kim Beaulieu

    January 13, 2016 at 10:09 pm

    This looks amazing. Nothing beats tacos filled to the brill with yummy goodness. Cabbage slaw rocks on tacos.

  3. Lauren

    January 13, 2016 at 5:05 pm

    I love that filling! Shrimp tacos are one of my faves!

  4. Kimberly

    January 13, 2016 at 1:30 pm

    Oh yummy, these sound amazing, what a great flavor combination!

  5. Laura

    January 13, 2016 at 8:30 am

    When I saw that the “tacos” are really the same as moo shu pancakes, I immediately got on board. I’d love to learn to make those – so versatile. And peanut sauce is a given in these types of recipes. So with a filling of my choice, I’m on the road!! PS – I have the same grad school memories, only mine were with Cuban Chinese chicken and rice, a dish found only in NYC and Cuba as far as I know.

    • Susan S. Bradley

      January 13, 2016 at 8:47 am

      Laura, you’re going to love these. Such a versatile concept and easy to make too. I have never heard of that Cuban Chinese chicken and rice dish. Trying to imagine those two cuisines working together. You know how I love to mix things up. 🙂

  6. Laura

    January 12, 2016 at 11:01 pm

    These sound amazing. And I agree–making tacos at home can be really frazzling with any culture’s cuisine. Your irritated and frazzled comments made me laugh in empathy.Now I am off to find the recipe!

    • Susan S. Bradley

      January 13, 2016 at 8:57 am

      Laura, it’s only a bit frazzling if you’re trying to create all the elements at one go and there’s a hungry man pacing in the kitchen waiting for his dinner. Much better to make thee sauce and the pancakes earlier in the day. Then it’s easy-peasy. 🙂

  7. Jennifer

    January 6, 2015 at 6:37 pm

    Oh my gosh you had me at spicy peanut thai sauce ! These will be happening at my house soon, they look amazing

    • Susan S. Bradley

      January 8, 2015 at 9:12 am

      Jennifer, I could eat that sauce with a spoon. 🙂

  8. Heather

    January 6, 2015 at 5:32 am

    I wouldn’t want to waste a single drop of sauce, either – these sound so delicious! And I really do love that they are wrapped in a delicate pancake. Beautiful!

  9. Lucy

    January 6, 2015 at 1:59 am

    Oh wow these look so good! Thanks for sharing the recipe – I’ll be making these on the weekend now! 🙂

  10. ziabaki

    May 25, 2013 at 2:26 pm

    Hey lady! Was thinking about you the other day as I got out your cookbook and was leafing through it. Classic cookbook that I will forever love. These Tacos have my belly reaching for the screen, literally. I am putting them on the “have to do” list. Making clam chowder with razor clams for dinner tonight. (So excited!) Have a great weekend!

  11. sara

    April 20, 2013 at 4:36 pm

    These look amazing! I love big messy tacos, and these look like they have incredible flavor!

  12. Kate

    April 17, 2013 at 9:48 am

    These look delicious! I would love to sit down to a plate of these!

    • Susan S. Bradley

      April 18, 2013 at 9:19 am

      Come on over,Kate! 🙂

  13. Pam

    April 16, 2013 at 9:24 am

    Wow. These tacos have me drooling – they look wonderful.

Trackbacks

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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