Crispy Prawn Sushi Tacos Recipe
Mango, sriracha mayo, shiso, soy wrapper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Shells
Crispy Prawns
Sriracha Mayo
Garnishes
Method
Preparation
Prepare the Sriracha Mayo
In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until well combined. Set aside.
Prepare the Prawns
Season the prawns with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dip each prawn first in flour, then in the egg, and finally coat with panko.
Cooking
Fry the Prawns
Heat oil in a deep pan over medium-high heat. Once hot, carefully add the breaded prawns in batches. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Assembly
Assemble the Tacos
On each soy wrapper, place a few crispy prawns, add diced mango, drizzle with sriracha mayo, and top with shiso leaves. Fold the wrapper to form a taco shape and serve immediately.