These tasty prawn tacos combine crispy textures with zesty, fresh flavours, perfect for a quick dinner or festive gathering. Featuring sustainably sourced Blue Shrimp or King Shrimp Tails, chosen for their eco-friendly harvesting and rich nutritional benefits, this dish highlights their sweet, succulent taste. Paired with a tangy slaw and spicy sauce, these tacos are sure to impress.
Ingredients:
Crispy Shrimp:
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500g Blue shrimp (or King shrimp), peeled, tails removed
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1 cup plain flour
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1 medium egg
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¼ cup milk
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Pinch of salt
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1 cup wholemeal or panko breadcrumbs
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Olive oil for frying
Slaw:
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1 cup shredded red cabbage
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½ cup spinach leaves, lightly packed
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½ cup carrot, cut into matchsticks
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¼ cup coriander/cilantro, lightly packed
Sauce:
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2 tablespoons sour cream
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2 tablespoons mayonnaise
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2 tablespoons sriracha or hot sauce
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½ teaspoon garlic salt
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Juice of ½ lime
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2 tablespoons fresh coriander/cilantro, roughly chopped
To Serve:
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6-8 soft tortillas
Instructions:
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Prepare the Sauce: In a small bowl, combine sour cream, mayonnaise, sriracha, garlic salt, lime juice, and chopped coriander. Stir well. Set aside 1 tablespoon for the slaw.
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Make the Slaw: In a bowl, toss red cabbage, spinach, carrot, and coriander with 1 tablespoon of the sauce. Cover and refrigerate.
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Set Up Breading Station: Place flour in one bowl. In a second bowl, whisk egg, milk, and a pinch of salt. In a third bowl, add breadcrumbs.
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Bread the Prawns: Dip each shrimp in flour, shaking off excess, then in egg wash, and finally press into breadcrumbs to coat. Place on a plate.
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Fry the Shrimp: Heat olive oil in a pan over medium heat. Fry shrimp in batches, 2 at a time, for 1-2 minutes per side until golden and crispy. Drain on paper towels.
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Assemble Tacos: Warm up the tortillas. Add a layer of slaw, top with crispy shrimp, and drizzle with remaining sauce. Serve immediately.