Bang Bang Shrimp Tacos
Directions
- 1Combine sauce ingredients in a small bowl. Adjust quantities to taste.
- 2Pat prawns dry.
- 3Whisk flour, cornflour, and seasonings (except 1/2 tsp salt and 1/4 tsp pepper) in a large bowl.
- 4Combine panko with leftover salt and pepper in a shallow dish.
- 5Toss prawns in flour mixture, shake off excess, then dip in buttermilk batter and coat with panko breadcrumbs.
- 6Heat oil in a pan until a crumb rapidly sizzles (around 180C/350F).
- 7Fry prawns in batches for about 3 minutes, turning halfway, until golden and crispy.
- 8Place cooked prawns on a wire rack.
- 9For tacos, toss shredded cabbage with lime juice, add to warmed tortillas with avocado, prawns, sauce, and cilantro.
Ingredients
- 120 g full-fat Mayo
- 60 g Sweet Chilli Sauce
- 2 tbsp Sriracha
- 1 tsp Soy Sauce
- 330 g Raw Jumbo King Prawns/Shrimp
- 40 g Plain Flour
- 40 g Cornflour
- 1 tsp Paprika
- 1 tsp Mild Chilli Powder
- 1 tsp Salt
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.5 tsp Black Pepper
- 300 ml Buttermilk
- 1 Egg
- 100 g Panko Breadcrumbs
- 120 ml Veg Oil
- 1 thinly shredded cabbage
- 1 lime juice
- 1 avocado
- 1 pinch coriander/cilantro
Equipment
mixing bowlswhiskshallow dishtrayheavy-bottom panwire racksmall bowlforktortillas
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