Fried Prawn Tacos
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MAKE THIS WITH
Ingredients
- 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
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ZINGY LIME SAUCE
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- 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
LET'S GET STARTED
- 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.
