Crispy Coconut Prawn Tacos

Ingredients

• 🦐Shrimp (large, raw), peeled and deveined, tails removed250 g
• 🌾All-Purpose Flour60 g
• 🥚Large Eggs, beaten2
• 🍞Panko Breadcrumbs45 g
• 🥬Cabbage (green), thinly shredded120 g
• 🥕Carrot, julienned or grated1
• 🍋Lime, juiced and zested2
• 🍅Mayonnaise60 g
• 🥢Sriracha15 g
• 🥑Avocado, sliced1
• 🌿Cilantro, roughly chopped10 g
• 🫒Cooking Oil, for shallow frying45 ml

Contains Eggs, Garlic, Gluten, Mustard, Shellfish. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mix the chilli mayo

   In a small bowl, whisk the Mayonnaise with the Sriracha until the sauce turns pale coral and silky, about 30 seconds. If it looks streaky, keep whisking until the heat is evenly flecked through and the spoon leaves smooth trails.

   1 min
2. 2

   Shred the slaw

   Put the Cabbage and Carrot into a mixing bowl and toss them together with your hands so the strands separate instead of clumping, about 30 seconds. The vegetables should look loose and airy, not crushed; if the carrot is too wet, pat it dry before it goes in so the slaw stays crisp.

   2 min
3. 3

   Grate the zest from the Lime into the slaw bowl.

4. 4

   Squeeze in the juice and toss everything hard for about 20 seconds so the cabbage starts to glisten. You want the shreds lightly dressed and smelling bright, not soggy; if the bowl collects too much liquid, leave the slaw to sit for a minute and toss again.

   2 min
5. 5

   Set up the coating

   Arrange the All-Purpose Flour in one shallow bowl, the beaten Large Eggs in a second, and the Panko Breadcrumbs mixed with the Unsweetened Shredded Coconut in a third. The coconut should be evenly scattered through the crumbs so every scoop looks snowy and textured; if you see clumps, break them up with your fingers before you start breading.

   3 min
6. 6

   Pat the Shrimp very dry on paper towels.

7. 7

   Lay them out in a single layer so the surface feels tacky, not wet. A dry prawn takes on the coating cleanly and should look glossy rather than damp; if any are curled tightly, gently straighten them so they fry evenly.

   4 min
8. 8

   Dredge each Shrimp in the All-Purpose Flour, shake off the excess, dip it into the Large Eggs.

9. 9

   Press it firmly into the coconut crumb mixture so the coating sticks in a thick, even layer. The surface should look shaggy and fully covered rather than patchy; if bare spots show, press a little more crumb onto them before moving on.

   8 min
10. 10

    Set a large skillet over medium heat and pour in the Cooking Oil.

11. 11

    Let it warm for about 2 minutes until it shimmers and loosens across the base. If the oil starts smoking, lower the heat and wait a moment; you want a lively sizzle when the prawns go in, not a bitter burn.

    2 min
12. 12

    Fry the prawns

    Lay the breaded Shrimp into the hot oil in a single layer and fry them for about 2 minutes per side, turning with tongs when the underside turns deep golden and the coconut smells toasted. If they brown too fast, lower the heat a touch; if they stick, give them another few seconds before lifting so the crust releases cleanly.

    6 min
13. 13

    Warm the tortillas

    Slide the Corn Tortillas into a dry skillet over medium heat for about 20 seconds per side, just until they soften, steam lightly, and pick up a few toasted spots. If they crack when folded, they need a little more heat; if they stiffen, stack them under a clean towel to trap the steam and soften back up.

    2 min
14. 14

    Spread a little chilli mayo across each warm tortilla, top with the lime slaw.

15. 15

    Add the crispy Shrimp so the crunchy tops stay above the dressed vegetables. If a taco feels crowded, tuck the filling toward the centre and leave the edges clear; the tortillas should fold neatly without spilling at the seam.

    3 min
16. 16

    Finish the tacos with the Avocado slices and scatter over the Cilantro.

17. 17

    Serve them immediately while the shells are still crisp and the slaw is cold. The final plate should smell of lime and toasted coconut, with the avocado softening each bite and the herbs giving a fresh green lift; if the tacos sit too long, the crust will lose its snap, so get them to the table straight away.

    1 min

Nutrition per serving