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.
