Crispy Prawn Tacos with Coriander Mayo

  • 14 Jul - 20 Jul, 2018
  • Mag The Weekly
  • Cookery


• 1 eggs

• Mayonnaise to taste

• 60g breadcrumbs

• 170g raw peeled king prawns

• 6 white tortilla wraps

• 20g coriander, chopped including stalks

• 1 lime, juiced

• 1 tomato, chopped finely

• ½ tsp cayenne pepper

• 1 lettuce, shredded

• 1 small onion, diced

• ½ tsp dried chilli flakes

• Salt and pepper to taste

• Olive oil

• 3tbsp flour


Preheat the oven to 180°C. To make tomato salsa, combine onion, tomato, chilli flakes and most of the coriander in a large bowl and season generously with salt and pepper. Add in half the lime juice and give everything a good mix, and keep aside. To make coriander mayo, add the remaining coriander to a pestle and mortar with a drizzle of olive oil. Bash together, then add remaining lime juice and season with salt and pepper until it forms a smooth paste. Mix this lime paste with mayonnaise. Add a drizzle of olive oil to loosen the mix, and set aside. Crack the egg into a shallow bowl and beat with a fork. Add three tablespoons of flour to a plate and season with salt, pepper and cayenne pepper. Add breadcrumbs to another plate. Place prawns in the flour (tap off any excess), then add them to the egg, then coat in the breadcrumbs, pressing down firmly. Heat a large, wide-based pan (preferably non-stick) with three tablespoons of vegetable oil over medium heat. Add the breaded prawns and cook for a minute or two on each side until golden and crispy. Meanwhile, add tortillas to a baking tray and place them in the oven for two to three minutes until warmed through. Assemble all the components to your liking and enjoy!