Bang Bang Prawn Shrimp Tacos
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4 (2 tacos each)
-
Oil for deep frying
-
24 large king prawns, peeled (peeled weight between 350-400g/12-14ozs) frozen ones that have been peeled are fine
- 1/2 cup/125ml/4flozs coconut cream or buttermilk
- 3/4 cup/115g/4ozs tapioca, cornflour/fine cornstarch or plain all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon white or black pepper
For Bang Bang Sauce
- 1/2 cup/120g/4ozs mayonnaise
- 50g/1.7ozs Sriracha chilli sauce (or to taste)
- 30g/1oz Thai sweet chilli sauce
For Tacos
- 16 small corn tortillas (street tortilla size) or flour if you prefer
- 1 cup coleslaw
- 2 tablespoons sesame seeds
- Coriander
- Corn cobs and lime wedges to serve
Step 1 - Heat an inch of oil in a large, heavy pot. While it is heating up, place the coconut cream or buttermilk in a small bowl. Then whisk the flour, baking powder, chilli powder, garlic powder, salt and pepper together in another small bowl. Dredge the prawns in the cream/milk and then the flour. I keep them in the bowl for a minute, then when they look a bit translucent, dredge them through the flour again to get a thicker batter shell for extra crunchiness. When the oil reaches 180C/350F (test using a wooden chopstick, if small bubbles form around the chopstick then the oil is ready) fry for 2 minutes in small batches and place on a paper towel lined plate.
Step 2 - Mix the sauce ingredients together and set aside. Heat up the tortillas in a dry frypan until warm and then place them double layered on a plate. Fill with coleslaw or salad. Then mix the prawns gently in the bang bang sauce and then place three prawns in each tortilla on top of the coleslaw. Top with sesame seeds and coriander. Serve immediately with corn and wedges of lime.