La Banderita Fried Prawn Tacos | Justine Schofield Recipe

Ingredients

• Vegetable oil, for deep frying
• 1 kg green prawns, peeled and deveined & tails left in tact
• 250ml buttermilk
• 1 cup plain flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp. five spice
• 2 handfuls or mint and coriander, leaves picked
• 8 La Banderita flour tacos
• Salt
• 1 lime, zested then peeled and flesh finely chopped
• 3 tbs. whole- egg mayonnaise
• 3 tbs. plain yoghurt
• 1 dill pickle, finely chopped
• 1 tablespoon capers
• 1/4 red onion, finely chopped
• 3-4 drops of Tabasco sauce