Ingredients:

Crispy Shrimp:

• 500g Blue shrimp (or King shrimp), peeled, tails removed

• 1 cup plain flour

• 1 medium egg

• ¼ cup milk

• Pinch of salt

• 1 cup wholemeal or panko breadcrumbs

• Olive oil for frying

Slaw:

• 1 cup shredded red cabbage

• ½ cup spinach leaves, lightly packed

• ½ cup carrot, cut into matchsticks

• ¼ cup coriander/cilantro, lightly packed

Sauce:

• 2 tablespoons sour cream

• 2 tablespoons mayonnaise

• 2 tablespoons sriracha or hot sauce

• ½ teaspoon garlic salt

• Juice of ½ lime

• 2 tablespoons fresh coriander/cilantro, roughly chopped
  

To Serve:

• 6-8 soft tortillas

Instructions:

1. Prepare the Sauce: In a small bowl, combine sour cream, mayonnaise, sriracha, garlic salt, lime juice, and chopped coriander. Stir well. Set aside 1 tablespoon for the slaw.

2. Make the Slaw: In a bowl, toss red cabbage, spinach, carrot, and coriander with 1 tablespoon of the sauce. Cover and refrigerate.

3. Set Up Breading Station: Place flour in one bowl. In a second bowl, whisk egg, milk, and a pinch of salt. In a third bowl, add breadcrumbs.

4. Bread the Prawns: Dip each shrimp in flour, shaking off excess, then in egg wash, and finally press into breadcrumbs to coat. Place on a plate.

5. Fry the Shrimp: Heat olive oil in a pan over medium heat. Fry shrimp in batches, 2 at a time, for 1-2 minutes per side until golden and crispy. Drain on paper towels.

6. Assemble Tacos: Warm up the tortillas. Add a layer of slaw, top with crispy shrimp, and drizzle with remaining sauce. Serve immediately.