For the slaw
2 baby cabbage, finely shredded
½ small cucumber, deseeded
1/4 cup coriander and mint, chopped
2 spring onions, thinly sliced
for the dressing
1T rice wine vinegar
1T light soy sauce
½t sesame oil
10 mini sesame seed tortillas or shop-bought mini tortillas
mayonnaise and sriracha sauce, to serve
For the prawns
1/4 cup plain flour
salt and pepper, to taste
30 prawn tails, shelled and tailed
2T cold water
½ cup coconut, shredded
½ cup Panko breadcrumbs
oil for shallow-frying
2T sesame seeds, toasted
Mix the slaw ingredients together in a bowl.
In another, combine all the ingredients for the dressing, whisk and toss through the slaw. Set aside.
For the prawns, place the flour in a bowl and season well. Add the prawns and toss to coat.
Whisk the egg and cold water together in a shallow bowl.
Combine the coconut and breadcrumbs in another bowl.
Dip each prawn into the egg and then into the breadcrumb mixture.
Heat the oil in a large frying pan. Fry the prawns on both sides until golden. Drain on towel and cover to keep warm.
To assemble the tacos, place a little slaw in the middle, top with prawns, drizzle with mayonnaise and sriracha sauce and sprinkle with sesame seeds.
Serve immediately. MAKES 10
Note: Panko breadcrumbs are sold in well-stocked supermarkets.
Recipes and styling Brita du Plessis Photographs Sean Calitz
This recipe originally featured in HL Jan/Feb 2015