Have all the ingredients assembled before frying the prawns.
Ingredients
—400g (14 oz) Australian or quality prawns (see Recipe Notes) ¾ cup panko crumbs 1½ Tbsp each olive oil and butter 8 (approximately) soft wheat or corn tortillas Iceberg lettuce, chopped Red onion, slivered, Tomato, diced Cucumber, diced Avocado, halved and chopped Coriander (cilantro), chopped Limes, quartered Hot sauces of your choice
Method
—1 For the prawns, if they are frozen, thaw them quickly in a sealed plastic bag in a sink of warm water. Twist off the heads and remove the shells. Split down the rounded back of each prawn with a sharp knife and remove any darkish veins. Rinse thoroughly, drain, then pat dry. Crush the panko crumbs to make them finer, then coat prawns with crumbs, pressing them on to adhere.
2 Heat oil in a medium-large frying pan (skillet) over medium-high heat and add butter once it is hot. Add prawns and cook on both sides until golden. Transfer to a plate.
Fry prawns until golden and crunchy.
3 In a clean pan (skillet), quickly ‘toast’ each corn tortilla for a minute a side, or wrap wheat tortillas in paper towels and microwave until hot and steamy, or follow heating instructions on packet.
4 Let everyone assemble their own tacos with a little of this and that, a few hot prawns and a dollop or two of hot sauce to taste. Easy!
Recipe Notes
If you follow Shared Kitchen on a regular basis you will know how I feel about prawns. There are no bargains to be had with prawns! Cheap prawns are cheap for a reason. Cheap prawns are often raised in a perpetually recycled tank of chemical ‘soup’ to produce the biggest, fleshiest prawns in as short a time as possible. Australia produces superb prawns, and that’s what I recommend using in this part of the world. To help you make up your mind, please read about prawns here Prawns and updated notes here Prawns
Get all ingredients prepared before frying prawns.
Layer them, roll them, scoff them!
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