Nkwobi Shrimp Tacos is a recipe I developed because I was tired of all the taco options I had on my menu. I have been narrowing in this year on Ncha sauce and the endless possibilities it has. One of such possibilities is the sauce in tacos, burgers and sandwiches. The stability of the sauce as a creamy emulsion is the biggest battle so it doesn’t end up an oily mess on your plate. The flavour of the Ncha sauce still packs a punch though.
I also think the milder the protein flavour, the better pairing it will be for the Ncha sauce. This theory hasn’t been completely tested yet as it may just work really well with smoked mackerel or village goat meat as we know those are strong contenders in taste and aroma.
The recipe is simple, feel free to tweak the basil for efirin or the onions for caramelized onions because why not! Enjoy this simple Nkwobi Shrimp Tacos recipe.
RECIPE FOR NKWOBI SHRIMP TACOS
Ingredients (Serves 1 person)
50g Shrimp
1/2 teaspoon of Sesame seeds (optional)
2 tablespoons of Vegetable oil
1/2 tsp Salt
1 tsp Black pepper
1/8 cup Water
A pinch of Ugba
A pinch of Basil
A thin slice of Onions
1 Shombo Sliced into thin diagonal shapes (optional)
1 slice Tortilla cut in three circles
2 tablespoons of Ncha Sauce
Method
Season your chopped shrimp with salt and black pepper and saute it in the vegetable oil on low to medium heat.
Add your water to cook the shrimp for an additional one minute and create a stock of sort but let the water dry out on the shrimp.
Toast your tortilla circles and smear the Ncha sauce
Add your cooked shrimp, ugba, basil, onions, sliced shombo and sesame seeds and serve warm.
