Crispy prawn tacos

Crispy prawn tacos

Hungry For That
Lauren Bamford

If you don’t have the time or the want to deep-fry these prawns, then by all means just grill them on your barbecue as they are, without the batter. They will be equally as good … well, maybe not equally but they will be pretty close.

Fresh chilli salsa


Quantity Ingredient
3 roma tomatoes
1-2 hot chillies, or to taste
1/2 white onion, chopped
3 garlic cloves
2 teaspoons salt
1/2 lime, juiced, or to taste


Quantity Ingredient
250g green cabbage, thinly sliced on a mandoline
2 teaspoons olive oil
1/2 lime, juiced
small handful coriander leaves, chopped

Tempura prawns

Quantity Ingredient
250ml soda water, iced
1 egg
100g self-raising flour
1 teaspoon cayenne pepper
canola oil, for deep-frying
16 raw tiger prawns, shelled and deveined, tails intact
8 Corn tortillas
whole egg mayonnaise, to serve
coriander leaves, chopped, to serve
lime wedges, to serve


  1. To make the chilli salsa, bring a saucepan of water to the boil over a medium–high heat. Add the tomatoes and blanch for 30 seconds, then drain and transfer to a bowl filled with iced water. Peel and discard the skins.
  2. Taste the fresh chilli to decide how much you want to use. As there are so many varieties, I always like to check the hotness on the tip of my tongue first. Remove and discard the stems. Combine the chillies with the tomatoes, onion, garlic, salt and 80 ml water in a food processor or blender. Process for about 30 seconds, or until smoothish, then strain. Season with a squeeze of lime juice. Transfer to a jar, seal and refrigerate for 4 hours, or overnight if you have the time.
  3. To make the slaw, combine the cabbage, olive oil, lime juice and coriander in a bowl. Season with salt and mix well.
  4. To make the tempura prawns, whisk together the soda water and the egg in a bowl until combined. Add the flour, cayenne pepper and a pinch of salt and whisk until the batter is the consistency of pouring cream. If it’s a little thin, add a touch more flour; if it’s a little thick add a touch more iced soda water.
  5. In a large heavy-based saucepan, heat the oil to 170–180°C, or until a cube of bread dropped into the oil turns golden brown in 15–20 seconds. Hold each prawn by the tail and dredge it through the batter, making sure it’s well covered. Fry for about 2 minutes, or until the batter is golden brown. Remove the prawns and drain on paper towel.
  6. To warm the tortillas, heat a non-stick frying pan over high heat. Warm the tortillas for about 10 seconds each, or until they become soft and pliable. If you are ready to construct the tacos, you can put them straight onto the serving plates; if not wrap them in a damp, clean tea towel to keep them soft.
  7. To assemble, spread a little mayonnaise on each tortilla. Top with a little mound of the slaw, two crispy prawns and as much chilli salsa as you like. Garnish with coriander and the lime wedges.
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