Crispy coconut prawn tacos
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 25g plain flour
- ¼ tsp Cajun seasoning, or fajita seasoning
- 1 egg, beaten
- 25g dried breadcrumbs (panko breadcrumbs work well)
- 25g unsweetened desiccated coconut
- 225g jumbo peeled prawns, defrosted if frozen (about 24 prawns)
- sunflower oil, for deep-frying
To serve
- ¼ white cabbage, thinly shredded
- 1 red onion, finely sliced
- 1 green chilli, thinly sliced and deseeded, if you prefer less heat (optional)
- 1 lime, juiced
- small handful of coriander leaves, roughly chopped
- 4 tbsp mayonnaise
- ½ tsp chipotle paste, or smoked paprika
- 8 flour tortillas
Method
- 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 for the frying method, or preheat the air-fryer to 200C. If frying, heat the oil to 180C on a cooking thermometer, or until a pinch of the breadcrumb mix sizzles and browns in about 30 seconds. If using the air-fryer, you can lay the prawns out in a single layer and spray them with oil if desired. Cook the prawns in batches (to avoid overcrowding) for approximately 3-4 mins using the frying method or for 8-10 mins in the air fryer. Turn them once during cooking. Drain the prawns on kitchen paper once they are golden brown and cooked through. Serve the prawns in the warmed flour tortillas with the cabbage salad and drizzle with the spiced mayo.
