Lobster & Prawn Sushi Tacos Recipe
mango, coconut lime dressing, avocado mousse, sushi rice, crispy wonton shells
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, usually 1 cup of rice to 1.25 cups of water. Once cooked, let it cool.
Prepare the Seafood
In a pot of boiling salted water, cook the lobster and prawns until just cooked (about 3-5 minutes for prawns, 6-8 minutes for lobster). Remove from heat, cool slightly, and chop into bite-sized pieces. Toss with soy sauce, salt, and pepper.
Make Avocado Mousse
In a blender, combine the flesh of 2 avocados, the juice of 1 lime, and a pinch of salt. Blend until smooth and creamy.
Make Coconut Lime Dressing
In a bowl, whisk together coconut milk, juice of 1 lime, and salt to taste. Set aside.
Prepare Wonton Shells
Preheat the oven to 375°F (190°C). Lightly brush the wonton wrappers with oil and press into a muffin tin to form taco shapes. Bake for 8-10 minutes or until golden brown and crispy.
Prepare Mango
Peel and dice the mango into small pieces.
Assembly
Assemble the Tacos
Fill each crispy wonton shell with a layer of sushi rice, add the lobster and prawn mixture, top with avocado mousse, and sprinkle with diced mango. Drizzle with coconut lime dressing before serving.
