Put all the ingredients for the sauce into a small bowl and stir with a spoon. Make the slaw and use 1 tablespoon of he sauce to mix through. Cover both and refrigerate while the prawns are prepared.

Heat a wok with olive oil on high heat

The Bowls: Lay out 4 bowls. In the first bowl, add the plain flour. In the second bowl whisk the egg and milk together, and in the third bowl, add the breadcrumbs and salt.

Prepare the Prawns: Dip the prawns one at a time, into the plain flour, egg wash, and press into the crumbs, and then into a clean bowl. repeat until all prawns are done.

Cook Prawns: use a stainless steel wire mesh spoon to add prawns into the oil gently, two at a time. Cook for 10 seconds on each die, then flip over with the wire spoon. Remove when golden brown and place onto absorbent paper towel. Repeat until all prawns are cooked, doing 2 or 3 at t time. (Prawns will cook very quickly; don’t walk away and leave them or they will burn)

Warm the Tortillas: Heat a skillet/grill pan on high and lightly toast the tortillas one at a time

Assembly: place a couple of spoons of sauce onto a tortilla, and holding it in your hand, add some slaw, followed by 2 or 3 prawns, then some more sauce and a few fresh coriander leaves and a drizzle of lime.