16 green prawns, peeled and deveined, tail left intact
1/2 cup of panko breadcrumbs
3/4 cup desiccated coconut
1/2 cup of cup rice flour
2 eggs, whisked with a pinch of salt
Salt & white pepper
Spicy mango salsa
1 mango, flesh finely chopped
1 long red chilli, finely chopped
Juice and zest of 1 lime
2 sprigs coriander, finely chopped
Heat oil over a medium-high heat.
In one bowl, combine the breadcrumbs and desiccated coconut. Place the rice flour in another bowl and eggs in the last bowl. Lightly coat the prawns in rice flour and then in the egg mixture.
Drain excess off and then coat in the coconut crumb mixture, pressing the crumb into each prawn firmly.
Cooking in batches, fry the prawns and then drain on some paper towel. Season with salt.
For the mango salsa mix the ingredients together.
Warm tortillas in a pan over a medium heat for 30 seconds on each side. Keep warm in a clean tea towel.
To serve spread a little sour cream on to each tortilla. Top with shredded lettuce, prawns and mango salsa.
