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


For the sauce, combine all the ingredients together. 

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.

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

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. 

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.

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

This recipe is great with: