Supplies

  • 200g Raw King Prawns 1tbsp Green Seasoning
  • 3 Soft Tacos 150g Plain Flour
  • 1tbsp Lemon Pepper Seasoning 1tbsp Black Pepper
  • 1tsp Salt
  • 1tbsp Garlic Granules
  • 1tsp Old Bay
  • 10-15 Pimento Seeds, Crushed
  • 1/2 Lemon Zest 1 Large Egg
  • 500g Cooking Oil 4tbsp Mayo
  • 1tbsp Lemon Juice Lemon For Garnish
  • 1 Spring Onion, Chopped Finely
  • 100g White Cabbage, Shredded
  • 2tbsp White Wine Vinegar Bby@Packslight.Com
  • 3tbsp Honey
  • 1 Spring Onion, Chopped Finely
  • 100g White Cabbage, Shredded 2tbsp White Wine Vinegar
  • Scotch Bonnet Slaw
  • 2tbsp Brown Sugar

Steps

  1. Add your prawns to a bowl, then add the green seasoning, half of the lemon zest, a pinch of the crushed pimento and a pinch of salt and pepper. Mix well and set aside.
  2. In a large bowl add the flour, lemon pepper seasoning, black pepper,
  3. Salt, garlic granules, old bay and the remaining pimento seeds then mix. In another bowl crack your egg into it, season with salt and pepper. Whisk.
  4. Add the seasoned prawns into the flour mixture and coat the prawns. Now add the floured prawns into the egg and then back into the
  5. Seasoned flour making sure the prawns are completely covered.
  6. Heat your oil to 170-180c in a deep pan and once hot enough carefully add your prawns and fry until golden brown then drain on kitchen towel.
  7. Add the cabbage, spring onion, vinegar, salt, pepper and honey to a bowl and mix together
  8. Add the cabbage, spring onion, vinegar, salt, pepper, scotch and sugar to a bowl and mix together
  9. Toast your tacos and then build your dish