Crispy Panko Prawn Tacos with Slaw

Ingredients

• 400 g raw king prawns
• 100 g panko breadcrumbs
• 50 g plain flour
• 2 egg
• 8 small flour tortillas
• 200 g red cabbage
• 1 lime
• 3 tbsp mayonnaise
• 1 tsp smoked paprika

Method

1. 1

   Finely shred the red cabbage and toss with the lime juice, a pinch of salt and 2 tablespoons of mayonnaise to make a quick slaw.

2. 2

   Pat the prawns dry. Set up three shallow bowls: one with seasoned flour mixed with smoked paprika, one with beaten eggs, and one with panko breadcrumbs.

3. 3

   Coat each prawn in flour, then egg, then breadcrumbs, pressing gently to adhere.

4. 4

   Heat 1cm of oil in a frying pan over a medium-high heat. Fry the prawns in batches for 2 minutes per side until golden and cooked through. Drain on kitchen paper.

5. 5

   Warm the tortillas in a dry frying pan for 30 seconds each side.

6. 6

   Fill each tortilla with a spoonful of slaw, a few crispy prawns and a squeeze of extra lime. Serve immediately.