La Banderita Crispy Fried Prawn Tacos | Justine Schofield Recipe

Ingredients

• La Banderita Street Taco Tortillas
• Vegetable oil, for shallow frying
• 1/4 iceberg lettuce, shredded
• Sour cream, to serve
• Prawns
• 16 green prawns, peeled and deveined, tail left intact
• 1/2 cup of panko breadcrumbs
• 3/4 cup desiccated coconut
• 1/2 cup of cup rice flour
• 2 eggs, whisked with a pinch of salt
• Salt & white pepper
• Spicy mango salsa
• 1 mango, flesh finely chopped
• 1 long red chilli, finely chopped
• Juice and zest of 1 lime
• 2 sprigs coriander, finely chopped