Name: Soft-Shell Crab and Avocado Taco
Cook time: 30 min
Total time: 30 min
Yield: Makes — 6 tacos
Cuisine: Japan
Ingredients: 200 ml (7 fl oz) rice bran oil; 6 wheat gyoza wrappers; ½ cup finely sliced red cabbage; ¼ cup finely sliced carrot; ½ cup fresh coriander leaves; 1 tablespoon potato starch; 3 soft-shell crabs (can be replaced with 6 tiger prawns); ½ tablespoon mirin; 1 tablespoon rice vinegar; ¼ ripe avocado; ½ tablespoon olive oil; sea salt and freshly cracked black pepper; juice of 1 lemon

Preparation info

Makes —
6
tacos

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

The taco is a great way to carry flavour in a punchy bite-size form. I love the crispy, crunchy legs popping out of this taco.

Ingredients

200 ml (7 fl oz) rice bran oil
6 wheat gyoza wrappers

Method

Heat the rice bran oil to about 180°C (350°F).

Shallow-fry the gyoza wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove the wrappers from the oil and, while they are still hot, shape over a wooden spoon into a crisp taco shell. You must work with the wrappers while they are warm, as when they cool they become hard.

Keep the oil on the heat for cookin