Spicy prawn tacos

    1 hour 40 min

    A creamy, chilli-garlic sauce gives these beer-battered prawns a flavour boost! Serve in tortilla wraps or tacos with finely sliced red cabbage, fresh coriander and lime. Delish!

    1 person made this

    Serves: 6 

    • Batter
    • 250ml Mexican beer (such as Corona(R))
    • 125g plain flour
    • salt and ground black pepper to taste
    • Sauce
    • 120ml mayonnaise
    • 2 tablespoons chilli-garlic sauce (such as Sriracha(R))
    • 1 tablespoon mirin (Japanese sweet wine)
    • Tacos
    • 120ml rapeseed oil, or as needed
    • 225g uncooked medium prawns, peeled and deveined
    • 12 flour tortillas
    • 1/2 medium red cabbage, sliced into thin strips
    • 1/2 bunch fresh coriander, chopped
    • 3 limes, cut into wedges

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr40min 

    1. Combine beer, flour, salt and black pepper in a bowl. Let batter sit at room temperature for 1 hour.
    2. Stir mayonnaise, chilli-garlic sauce and mirin together in a bowl to make the sauce. Cover and refrigerate until ready to use.
    3. Heat oil in a deep-fat fryer or large saucepan to 175 C.
    4. Dip prawns in prepared batter; place in the deep-fat fryer until golden brown, about 2 1/2 minutes. Drain prawns on kitchen paper.
    5. Heat tortillas, one at a time, in a pan over medium heat until warm to the touch, about 1 minute.
    6. Fill each tortilla with an even amount of prawns, spicy sauce, red cabbage and coriander. Garnish with lime wedges.

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