Lobster & Prawn Sushi Tacos Recipe
mango, coconut lime dressing, avocado mousse, sushi rice, crispy wonton shells
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Ingredients
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Taco Shells
Sushi Rice
Seafood
Avocado Mousse
Mango Coconut Lime Dressing
Garnish
Method
Prepare Taco Shells
- 1
Fry Wonton Wrappers
In a deep pan, heat vegetable oil over medium heat. Fry wonton wrappers until they are golden brown and crispy. Remove and place on paper towels to drain excess oil.
Cook Sushi Rice
- 2
Prepare Sushi Rice
Rinse sushi rice under cold water until water runs clear. In a pot, combine sushi rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until rice is tender. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, stir in the vinegar mixture and let it cool.
Prepare Seafood
- 3
Cook Lobster and Prawns
In a pan, add lobster meat and prawns, drizzle with lime juice, and sauté over medium heat until prawns are pink and cooked through. Remove from heat.
Make Avocado Mousse
- 4
Blend Avocado Mousse
In a blender, combine ripe avocados, lime juice, and salt. Blend until smooth and creamy.
Prepare Dressing
- 5
Mix Mango Coconut Lime Dressing
In a bowl, combine mango puree, coconut milk, lime juice, and honey. Mix well until smooth.
Assemble Tacos
- 6
Assemble and Serve
Take a crispy wonton shell, add a spoonful of sushi rice, top with lobster and prawn mixture, add avocado mousse, drizzle with mango coconut lime dressing, and garnish with cilantro. Serve with lime wedges.
