To serve


  • STEP 1

    Tip the cabbage into a bowl along with the red onion and green chilli, if using, plus a pinch of salt, then scrunch together using your hands to soften slightly. Pour over half the lime juice and set aside. Will keep chilled for up to three hours. Stir through the coriander leaves just before serving. Mix the mayonnaise with the remaining lime juice and the chipotle paste or paprika, then set aside. Will keep chilled for up to a day.

  • STEP 2

    For the prawns, stir together the flour and seasoning in one bowl along with a pinch of salt. Put the beaten egg in another bowl, then mix the breadcrumbs and coconut in a third. Using one hand for the dry ingredients and another for the wet, dip the prawns in the flour first, then the egg and finally the coconut breadcrumbs, then set aside. The prawns can be coated in the breadcrumbs and kept chilled for up to a day.

  • STEP 3

    Pour a 5cm-depth of oil into a deep frying pan or wok. Heat to 180C on a cooking thermometer, or until a pinch of the breadcrumb mix sizzles and browns in about 30 secs. Fry the prawns in batches so as not to overcrowd the pan, for 3-4 mins, turning occasionally using a slotted spoon until golden brown and curled. Drain on kitchen paper and serve in the warmed flour tortillas with the cabbage salad and a drizzling of the spiced mayo.


If you're using an air fryer...

Heat the air fryer to 200C, lay the prawns out in a single layer and spray with oil if you like. Cook for 8-10 mins, turning them once, and spraying again, until golden and cooked through.

Or, a much easier cheat's version of this dish can be made by using shop-bought scampi.


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