Fried Prawn Tacos

Vegetable oil, for deep frying

1 kg green prawns, peeled and deveined & tails left in tact

250ml buttermilk

1 cup plain flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp. five spice

2 handfuls or mint and coriander, leaves picked

8 La Banderita flour tacos

Salt

Zingy Lime Sauce

1 lime, zested then peeled and flesh finely chopped

3 tbs. whole- egg mayonnaise

3 tbs. plain yoghurt

1 dill pickle, finely chopped

1 tablespoon capers

1/4 red onion, finely chopped

3-4 drops of Tabasco sauce

Make this with

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

For the sauce, combine all the ingredients together.

Step 2

Place the prawns into the buttermilk. In another shallow bowl add the flour, garlic, onion powder, paprika, five spice and a good pinch of salt.

Step 3

Shake excess buttermilk off prawns and dunk into the flour, coat and press into each prawn, shaking excess off.

Step 4

Heat oil in a wok to 180C. In batches, deep fry for 2-3 minutes until golden and cooked through. Drain on a rack that has a tray under it.

Step 5

Warm the tacos in a dry pan over a medium heat for one minute on each side until soft. Keep warm in a clean tea towel.

Step 6

To assemble, a generous spoonfuls of sauce onto each taco top with crunchy prawns and fresh herbs.