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- Water
- Habanero chillies
- Sea salt
- Vinegar
- Citric acid (E-330)
- Garlic
- Onions
- Xanthan gum (E-415)
- Spices
- Turmeric (E100) & fruit juice as colorant

Nutritional values per 100ml
- Energy 0 kcal
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 0 g
thereof sugar 0 g
- Protein 0 g
- Salt 1.9 g

Contains no allergens subject to mandatory labeling

TEMPURA SHRIMP TACOS
with green habanero sauce from La Meridana

Preparation time: 40 minutes
Difficulty: Medium
Quantity: about 4 servings

INGREDIENTS

FOR THE TACOS
- 300 g small shrimps
- ¼ red cabbage
- 6 leaves of romaine lettuce
- A handful of cilantro
- 3 egg yolks
- 1/2 cup vegetable oil
- 4 tablespoons of HABANERO "LA MERIDANA" GREEN
- 1 lemon
- Salt and pepper to taste
- Corn tortillas
- ½ liter of vegetable oil for frying

FOR THE TEMPURA
- 2 1/4 cups loose flour
- 3/4 cup cornstarch or potato starch
- 1/2 teaspoon yeast
- 1 egg
- 3 glasses of cold water

PREPARATION
1. prepare ALL the ingredients, wash the red cabbage, lettuce and cilantro.

Cut the red cabbage into strips, chop the cilantro coarsely and peel the previously disinfected lettuce. (You disinfect lettuce, for example, in a soda-water bath of germs in the leaves).

3. peel and devein the shrimp. Thread the shrimp onto skewers. (Each skewer is meant for one taco, so about 6 or 7 shrimp per skewer).

TEMPURA PREPARATION (recipe below).
1. prepare the mayonnaise (recipe below)

2. soak the shrimp skewers in the tempura and from there place them in a pot with hot oil.

3. deep fry until tempura is a light brown, golden color.

4. heat tortillas and prepare tacos as follows:

- First the tortilla, on top a bed of lettuce, purple cabbage, then the shrimp skewers and on top the mayonnaise and chopped cilantro.

FOR THE TEMPURA
1. mix flour, cornstarch and yeast in a bowl.

2. fill a large bowl 1/3 full with ice cold water and place another bowl of cold water on top.

Add the egg and whisk lightly with the cold water. Add the flour, starch and yeast mixture and mix lightly.

* Refrigerate the batter until ready to dip the shrimp.

FOR THE GREEN MAYONNAISE
1. put the egg yolks, salt, pepper, lemon juice, a handful of cilantro and green habanero sauce "LA MERIDANA" to taste in a blender.

Blend until uniform. 3.

3. in the form of a thread, add the cup of vegetable oil with the blender on.

* The oil gives the mayonnaise a creamy consistency. The more oil, the thicker it will stay, if you want it less thick, add a little water.

4. pour the mayonnaise into a bottle and store in the refrigerator.

Store in a dry and cool place.