SHRIMP COCONUT TACOS
200g plain (all purpose) flour
2 eggs, lightly beaten
½ – 1 tbsp milk
Pinch of salt
250g corn flakes
250g shredded coconut
12 large uncooked shrimp (green prawns) 80ml lemon juice
Salt, to taste
500ml vegetable oil, for frying Guacamole, to serve
To make the batter for shrimp, in a bowl add flour, egg, milk and salt. Whisk until a batter forms. Set aside.
To make the coating, lay out some baking paper and use a rolling pin to grind the corn flakes so they resemble dry breadcrumbs. Mix with shredded coconut. Peel, remove the head and devein the shrimp and rinse under cold water. Pat dry with paper towel or a dry clean cloth.
Dip shrimp in the lemon juice, then into the batter mix and roll in the cornflakes and coconut mix to coat thoroughly. Put shrimp on a plate, cover and place in the refrigerator for up to 1 hour.
Heat the oil in a deep fryer or large saucepan. Fry for 3 minutes or until the shrimp are golden brown. Fry in batches if necessary to ensure the oil stays hot. Drain on a wire rack. Heat tortillas in the oven for 1–2 minutes. Serve the shrimp on the hot corn tortillas with guacamole.