Nuts about this snack!

PRAWN AND WASABI PEANUT TACOS

Wasabi and avocados are not a winning combination only in sushi.

Ingredients

(makes 12 tacos)

500 g uncooked and peeled large prawns

2 tablespoons olive oil a pinch each of dry garlic, chilli flakes and ginger juice of ½ lemon

1 small cabbage head, shredded

1 small cucumber, thinly sliced a handful of fresh coriander leaves, chopped

2 spring onions, chopped

2 ripe avocados, peeled, pitted and dungeon

½ cup wasabi peanuts, roughly chopped

12 small flour or corn tacos ½ cup sour cream

Here’s how

1 Fry the prawns in the oil until just cooked and light pink. Season them with the spices, salt and pepper, and sprinkle over the lemon juice.

2 Mix the cabbage, cucumber, coriander, spring onions, avocado and peanuts for a lovely coleslaw.

3 Braai the tacos directly over the coals or fry them in a dry pan for a few minutes – they need to be properly heated to taste fresh.

4 Add a spoonful of sour cream in each taco, followed by the coleslaw and round it off with 3 to 4 prawns. Time to tuck in!

Drive & Camp says If you don’t have fresh spring onions and coriander for your coleslaw, use grated carrot to add some colour to the salad. When you don’t have sour cream, creamy mayonnaise is a winner, too.