Ingredients

For the slaw 2 baby cabbage, finely shredded ½ small cucumber, deseeded and julienned 1/4 cup coriander and mint, chopped 2 spring onions, thinly sliced for the dressing 1T rice wine vinegar 2T mirin 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 1 egg 2T cold water ½ cup coconut, shredded ½ cup Panko breadcrumbs oil for shallow-frying 2T sesame seeds, toasted

Method

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   READ MORE: Build a cinderblock bench Calamari in chilli tomato Art history gets feline