Fried Prawn Tacos

30 mins
Serves 4
  • 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.

Make this With

Family Pack

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