JAS_OH1
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Years ago a popular US restaurant chain called Applebee's had these craveworthy Asian-style chicken taco appetizers that were discontinued from their menu. They were the best thing on the menu in my opinion and I actually haven't been back since they removed them. The "taco" shells were actually fried won ton wrappers filled with savory teriyaki chicken chunks and a Asian-style vinaigrette slaw. I decided to recreate them using ground lamb teriyaki and they turned out better than I had hoped. I hope you love them as much as we did!
Notes:
I chose to make my own vinaigrette and homemade teriyaki sauce, which is pretty simple to do (takes under 10 minutes for each) and these can be made a day or a few days in advance, but I think that the bottled versions sold in the grocery store would work just fine. I also chose to make the ground lamb "meatballs" into thin logs just to make it easier to eat (so the ground lamb chunks don't roll out of the taco shell while eating). I changed the slaw a bit by using red cabbage instead of green to make them more colorful, and instead of using small won-ton wrappers, I used egg roll wrappers instead so 1 "taco" is plenty for a single person. The first time I made them I did not alter the shape and the ratio of taco shell to fillings seemed a little off, so the second time I made them, I cut off the sharp top corners to make the taco shells more rounded on top (and they were easier to eat). You can fry up the scraps for a salad topping if you'd like, but I ate them as soon as I pulled them out of the hot oil. The egg roll taco shells can be fried a few hours before you make them but I think any longer than that they might lose their crunchy texture, so I don't recommend making them too far ahead of meal time. Also, I chose to use cilantro, but some people don't care for it, in which case chives or thinly sliced scallions/green onions would work nicely instead. I was also thinking while I made them that the slaw and teriyaki lamb mixture would make a nice filling for egg rolls or samosas. I think I would likely use the vinaigrette for a dipping sauce instead of using dressed slaw in the filling.
This recipe makes 4 servings but the recipe can be easily doubled for more people or larger appetities. Total prep time if using premade or purchased sauces and vinaigrette is approximately 1 hour.
To make taco shells:
1 package of egg roll wrappers (unless making the appetizer version, in which case you will need won ton wrappers instead).
Cooking oil for frying taco shells (I used peanut oil)
12" skillet
Tongs
Ingredients for the lamb mixture:
1 pound ground lamb
1/2 small diced onion
1 tsp minced garlic
1 tsp grated ginger or ginger paste (I used paste from a tube)
3 TBSP teriyaki sauce Recipe - Garlicky teriyaki sauce
2 TBSP Panko bread crumbs
Ingredients for slaw:
4 ounces shredded carrots
4 ounces of shredded cabbage
2 TBSP of Asian vinaigrette Recipe - Asian sesame vinaigrette
Step 1:
Put oil in a shallow 12" skillet to about 2 inches deep and heat to approximately 350F. Place one wrapper in the hot oil. Quickly grab one edge of the wrapper with the tongs and fold over, holding the edge to the desired width of your taco to accommodate the fillings you will be using. As it starts to change color, flip it over until it's slightly firm and golden brown. Place on a paper towel lined tray and repeat the steps until the desired amount of taco shells have been prepared. The uncooked wrappers can be stored in the refrigerator in a ziplock bag until used for another recipe, or another batch of tacos!
Step 2:
Mix the cabbage, carrots, and vinaigrette together and store in the refrigerator until you are ready to assemble your tacos.
Step 3:
Lightly sautee the onion and garlic, being careful not to burn the garlic and the onions are translucent. Remove from heat and allow to cool. Combine lamb, teriyaki sauce, Panko bread crumbs, and the cooled sauteed onions and garlic into a bowl and mix thoroughly. Shape the lamb mixture into thin logs and heat a drizzle of neutral flavored oil in a shallow pan. Cook on medium high heat for approximately 3 minutes per side (allow them to get a nice sear). When thoroughly cooked, drizzle more teriyaki sauce over each one.
Step 4:
Assemble the tacos by placing the lamb meat at the bottom with a few spoonfuls of the slaw on top, then add garnish. Eat and enjoy!
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