Friday - - Food -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.