Crispy coconut prawn tacos
Make taco night extra-special with our crispy prawn recipe. We’ve opted for spiced mayo as our main side but guacamole also works well
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Prep:20 mins
Cook:10 mins
- Serves 4
- More effort
Nutrition per serving
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kcal 533
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fat 24g
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saturates 7g
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carbs 57g
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sugars 0g
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fibre 7g
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protein 17g
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salt 2.06g
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
- 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
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.
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.
Pour a 5cm-depth of oil into a deep frying pan or wok. Heat to 180C on a cooking thermometer, or until a pinch of the breadcrumb mix sizzles and browns in about 30 secs. Fry the prawns in batches so as not to overcrowd the pan, for 3-4 mins, turning occasionally using a slotted spoon until golden brown and curled. Drain on kitchen paper and serve in the warmed flour tortillas with the cabbage salad and a drizzling of the spiced mayo.
