Cajun Shrimps
Shrimps	g
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Dried Thyme	tsp
Onion Powder	tsp
Salt & Pepper to taste
Buttermilk	ml
All-Purpose Flour	g
Corn Flour	g
Vegetable Oil	ml
Peanut Sauce
Peanut Butter	g
Soy Sauce	ml
Maple Syrup	ml
Sriracha Sauce	tsp
Lime Juice	ml
Water	ml
Tacos
Mini Tortilla Wraps
Purple Cabbage	g
Iceberg Lettuce	g

1. In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
2. Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
3. In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
4. To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
5. To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
6. Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
7. To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.

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