Description
Crispy, golden shrimp toast meets handheld tacos in this irresistible fusion recipe. Topped with garlic aioli, sweet chili jam, scallions, and cilantro, these Smash Shrimp (Prawn) Toast Tacos are quick, flavorful, and packed with crunch.
Ingredients
Scale
- 12 oz (350g) raw shrimp (prawns), peeled, deveined, tail off
- 1 egg
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 2 scallions (spring onions), chopped
- Handful of cilantro (coriander)
- 4 garlic cloves
- 10 mini tortillas
- 2 tablespoons sesame seeds
- Olive oil (for frying)
- 2 scallions (spring onions), finely sliced (for garnish)
- Handful of cilantro leaves (for garnish)
- 2 tablespoons sesame seeds (for garnish)
- 1/4 cup sweet chili jam or sweet chili sauce
- 1/4 cup egg-free garlic aioli
Instructions
- In a food processor, pulse shrimp, egg, cornstarch, sesame oil, soy sauce, fish sauce, garlic, chopped scallions, and cilantro until finely chopped but still textured.
- Lay mini tortillas flat. Spread 2 tablespoons of shrimp mixture onto one side of each tortilla, pressing gently.
- Heat a nonstick skillet over medium heat with a drizzle of olive oil.
- Place tortillas shrimp-side down and press firmly with a spatula to smash. Cook 2–3 minutes until golden and crispy.
- Flip and cook the other side for 1–2 minutes until lightly browned.
- Transfer tacos to a plate and top with garlic aioli, sweet chili jam, sliced scallions, cilantro leaves, and sesame seeds.
- Serve hot and enjoy immediately for maximum crispiness.
Notes
- Use cold shrimp and tortillas for better adhesion.
- Don’t overcrowd the pan — cook in batches if needed.
- For extra crunch, toast sesame seeds before garnishing.
Nutrition
- Serving Size: 2–3 tacos
- Calories: 420
- Sugar: 6g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg