Crispy Prawn Tacos

These Crispy Prawn Tacos are made with fresh juicy plump prawns (or shrimp), covered in breadcrumbs and lightly fried till golden and crunchy.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 527kcal

Author Kim

Ingredients

PRAWNS

200 grams uncooked green prawns (heads and tails removed)
½ cup wholemeal/panko breadcrumbs
1 large egg
1 tablespoon soy sauce
¼ cup milk
½ cup plain flour
½ teaspoon salt

FOR THE SLAW

1 cup shredded red cabbage
½ cup spinach leaves (lightly packed)
½ cup carrot (cut into matchsticks)
¼ cup Coriander/Cilantro (lightly packed)

FOR THE SAUCE

2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons fresh coriander/cilantro leaves (roughly chopped)
½ teaspoon garlic salt
Juice of ½ lime
2 tablespoons sriracha/hot sauce

Other

6 wholemeal tortillas
⅓ cup vegetable oil
2 Lime wedges

Metric - US Customary

Instructions

Make Sauce: Add 2 tablespoons sour cream, 2 tablespoons mayonnaise, 2 tablespoons sriracha/hot sauce, ½ teaspoon garlic salt, Juice of ½ lime, and 2 tablespoons fresh coriander/cilantro leaves (roughly chopped) into a small bowl and stir with a spoon. Make the slaw and use 1 tablespoon of the sauce to mix through. Cover and set aside.
Make Slaw: Add 1 cup shredded red cabbage, ½ cup spinach leaves (lightly packed), ½ cup carrot (cut into matchsticks) and ¼ cup Coriander/Cilantro (lightly packed) and toss. Add 1 tablespoon of the dressing to the slaw and stir through. Cover and set aside.
Prepare Breading Stations: Lay out 3 bowls. In the first bowl, add ½ cup plain flour. In the second bowl add 1 large egg, 1 tablespoon soy sauce and ¼ cup milk and whisk together, and in the third bowl, add ½ cup wholemeal/panko breadcrumbs and ½ teaspoon salt mixed together. Have a separate plate off to the side to place the prawns once they have been coated with the crumbs.
Breading: Dip 200 grams uncooked green prawns (heads and tails removed) one at a time, into plain flour, followed by egg wash, and finally pressing into the crumbs. Then, set aside on a clean plate and repeat until all are done.
Cook Prawns: Preheat a wok or pot with ⅓ cup vegetable oil. Gently add breaded prawns into the oil with tongs or a spoon, two at a time. Cook for 10 seconds on each die, then flip over. 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 6 wholemeal tortillas one at a time.
Assembly: place a couple of spoons of sauce onto the base of a tortilla, add a layer of slaw, followed by 2 or 3 prawns, then sauce and a few fresh coriander leaves. A drizzle of fresh lime squeezed over also adds a little zing.

Notes

I generally find 2 tacos is enough for a light dinner, and 3 tacos is good for a substantial (or regular) dinner
Try and use up all the prawns – I would avoid storing them as with any fried food, they tend to go soggy and are not that great when reheated.

Nutrition