food, Recipes

Prawn & Asian Slaw Tacos

Styling Brita du Plessis Photographs Sean Calitz


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


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



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