COCONUT-DUSTED PRAWNS AND ASIAN SLAW TACOS
Prep time 15 mins Cooking time 10 mins Makes 10
10 mini sesame seed tortillas Mayonnaise, to serve Sriracha sauce, to serve 2 tbsp sesame seeds, toasted
FOR THE SLAW: 2 baby cabbages, finely shredded ½ small cucumber, deseeded and julienned 4 tbsp chopped coriander 4 tbsp chopped mint 2 spring onions, thinly sliced FOR THE DRESSING 1 tbsp rice vinegar 1 tbsp light soy sauce ½ tsp sesame oil
FOR THE PRAWNS: 4 tbsp plain flour 30 prawns, deveined, cleaned and pat-dried 1 egg 2 tbsp cold water ½ cup coconut, shredded ½ cup Panko breadcrumbs Oil, for shallow-frying Mix the slaw ingredients together. In a separate bowl, combine all the ingredients for the dressing, whisk and toss through the slaw. Set aside. For the prawns, place the flour in a bowl and season well. Add the prawns and toss to coat. Meanwhile, whisk the egg and cold water together in a shallow bowl. Combine the coconut and breadcrumbs in another bowl. Dip each prawn into the egg and then into the breadcrumb mixture. Fry the prawns in oil in a large frying pan until golden. Drain on paper towel and cover to keep them warm. To assemble the tacos, place a little slaw on a tortilla, top with prawns, drizzle with mayonnaise and sriracha, and sprinkle with sesame seeds.