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Servings 4
Calories 957 kcal
Prep Time10 mins
Cook Time2 mins
Total Time12 mins

Ingredients
 

  • 12 king prawns, butterflied
  • 2 tbsp cornflour
  • 2 eggs, lightly beaten
  • 250 g desiccated coconut, lightly toasted
  • 250 g dried Japanese breadcrumbs (Panko)
  • 2 tbsp vegetable oil
  • 1 small red onion , very finely chopped
  • 2 tbsp ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ tsp dried red chilli flakes
  • 4 tbsp sherry vinegar
  • juice 3 limes
  • 150 orange juice
  • 1 pinch fish stock cube
  • salt and freshly ground black pepper

For the Tacos

  • 4 wheat flour tacos
  • 150 g finely shredded iceberg or Romaine lettuce
  • 4 tbsp coriander, picked

Instructions
 

  • Coat the prawns in cornflour and dust off the excess.
  • Coat each prawn in beaten egg, then into the coconut and breadcrumb mix. Coat well chill until needed.
  • Place the oil into a saucepan and heat.
  • Add the onion, ginger, garlic and chilli and cook over high heat to take a little colour.
  • Add the vinegar, lime juice, orange juice and stock cube, then cook down until you have a thickened sauce, then season well with salt and pepper. Keep warm.
  • Heat 3cm of oil in a frying pan and add the prawns. Cook for 2 minutes on one side, then turn over and cook for a further 1 minute, then drain well on a kitchen towel and dust with a little salt and ground pepper.
  • Lay the tacos out and add a little shredded lettuce.
  • Add 3 prawns to each taco, then spoon over a little of the sauce. Top with fresh coriander and a blob of sour cream.
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Nutrition Facts
Crispy Prawn Tacos
Amount per Serving
Calories
957
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
44
g
275
%
Cholesterol
 
294
mg
98
%
Sodium
 
1494
mg
65
%
Potassium
 
777
mg
22
%
Carbohydrates
 
77
g
26
%
Fiber
 
14
g
58
%
Sugar
 
10
g
11
%
Protein
 
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword prawns
Course Main Course, Seafood
Cuisine ITV This Morning, Mexican
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