Protein Swap | Hot Honey-Glazed Shrimp Tostadas
with Wafu-Dressed String Pea Slaw
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
Put the toast in tostada by baking tortillas until they’re crisp. (Kitchen hack: put them between two sheet pans to keep them nice and flat.) Then put the shrimp in the tostada, by searing it in a spicy gochujang glaze sweetened with honey. The Asian accent carries through in a bok choy and string pea slaw dressed in divinely smooth wafu sauce.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Baby bok choy
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 30ml Rice vinegar
- 60ml Wafu sauce
- 15g Gochujang
- 7g Honey
- 6 Wheat flour tortillas
Contains: Eggs, Sesame, Shrimp, Soy, Wheat
You will need:
Large pan (non-stick if possible)
2 Sheet pans
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
36 g
Saturated Fat
5 g
Sodium
2280 mg
Total Carb
61 g
Sugars
20 g
Protein
30 g
Fibre
5 g
Preparation
Make the tostadas
Preheat the oven to 450°F. Arrange the tortillas on a sheet pan and brush with a drizzle of oil; season with S&P. Top with a second sheet pan to prevent puffing and bake, 8 to 10 min., until crisp and beginning to brown. Set aside to cool.
Cook & glaze the shrimp
Meanwhile, in a large bowl, combine the gochujang, honey, ⅓ of the vinegar and 1 tbsp oil (double for 4 portions). Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the gochujang mixture and cook, spooning the mixture over the shrimp, 1 to 2 min., until glazed. Transfer to a large bowl.
Make the slaw
Meanwhile, remove the root ends of the bok choy; thinly slice crosswise. Cut the string peas crosswise into thirds on an angle. In a second large bowl, combine the bok choy, string peas, cabbage, wafu sauce, remaining vinegar and S&P.
Plate your dish
Divide the tostadas between your plates. Top with the shrimp and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
