Popcorn prawn soft tacos
25 g, (1/2 cup)
Raw peeled prawns
400 g, peeled
Light whole egg mayonnaise
¼ cup(s), (60ml)
Coleslaw mix, without dressing
200 g, (8 x 25g)
1 medium, cut into quarters to serve
- Whisk egg white and 1 tablespoon water in a bowl. Place breadcrumbs on a plate. Working with 1 at a time, dip prawns in egg white mixture. Coat in breadcrumbs and place on a plate.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook prawns, in 2 batches, for 2 minutes each side or until just cooked through. Transfer to a plate lined with baking paper.
- Meanwhile, combine mayonnaise, buttermilk and juice in a small bowl. Season with salt and pepper. Reserve 2 tablespoons dressing. Place coleslaw in a large bowl. Add remaining dressing and toss gently to combine.
- Heat tortillas in microwave following packet instructions. Divide half the rocket and two-thirds of the coleslaw mixture along centre of tortillas. Top with prawns and salsa and drizzle with reserved dressing. Fold tortillas to enclose filling. Serve with remaining coleslaw and rocket leaves, plus lime wedges.