Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw

Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw

Fifteen years ago, there was a wonderful Chinese restaurant in the University Village shopping center in Seattle. I was completing a second degree at the University of Washington at the time, and along with a couple of other always hungry art students, found myself all too regularly chowing down at this nearby restaurant.

I don’t remember the name of the place (it’s long gone), but I do remember the dish I ordered without hesitation every time we ate there: Asian Tacos.

They came to the table nestled in a nifty rack that held three smallish tacos upright. The wrapper was a delicate, thin Beijing Pancake. Each pancake held a different filling and sauce. Lovely presentation and over-the-top delicious.

Stir-Frying Shrimp and Mushrooms for Asian Tacos

They were a bit messy to eat, but I licked the dripping sauce off my hands without even considering using a napkin. We all did. And I’ve been dreaming about those amazing Asian-style tacos ever since.

Which brings me to this post. It finally occurred to me that I could make them myself. But first, I had to master the pancakes and then a sublime peanut sauce. The filling was the easy part. You can improvise a different filling every night if you want to.

Ginger Lime Dressing Ingredients

You can have these incredibly tasty Asian Tacos on the table in under ½ hour–if you make Asian Pancakes and Spicy Thai Peanut Sauce in advance. You don’t even need to dress the cabbage if you are in a rush.

Cabbage Slaw with Ginger Lime Dressing

This said, if you try to make everything at one go, you will be harried and irritable by the time you complete all the elements. I’m just saying.

But even though this dish requires time and effort, the results are well worth it.

Asian Taco with Prawn & Shiitake Filling & Cabbage Slaw

More Asian-Inspired Recipes from LunaCafe

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. Hey lady! Was thinking about you the other day as I got out your cookbook and was leafing through it. Classic cookbook that I will forever love. These Tacos have my belly reaching for the screen, literally. I am putting them on the “have to do” list. Making clam chowder with razor clams for dinner tonight. (So excited!) Have a great weekend!

  2. These look amazing! I love big messy tacos, and these look like they have incredible flavor!

  3. These look delicious! I would love to sit down to a plate of these!

  4. Wow. These tacos have me drooling – they look wonderful.

Trackbacks

  1. […] I use it as a simple deglazing sauce for sautéed chicken or pork, drizzle it over steamed vegetables, toss it with cold noodles, dress shredded cabbage with it, and eat it with a spoon straight from the container. It’s the perfect sauce for Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw. […]

  2. […] Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw […]

  3. […] Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw […]

  4. […] Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw […]

  5. […] Asian Tacos  with Prawn & Shiitake Filling & Cabbage Slaw […]

  6. […] Asian Tacos  with Prawn & Shiitake Filling & Cabbage Slaw […]

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