Beer Battered Prawn Tacos
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Crispy, golden beer-battered prawns tucked into soft tortillas with fresh slaw, zesty lime, and a drizzle of creamy sauce—these tacos are the ultimate combo of crunch and flavour. Perfect for a casual feast with a cold one in hand!
Ingredients
Beer Batter
- 250g self raising flour
- 250ml light beer or soda water
- 1 tbsp Man Rub
Tacos
- 600g uncooked prawns, shelled & deveined
- 8 soft tortillas
- ¼ cabbage, shredded (red or green or mix)
- 1 cucumber, thin sticks
- 1 carrot, thin sticks
- Seoul Mate
Pickled Red Onion
- ½ cup apple cider vinegar
- 1 tbsp sugar
- 1 ½ tsp Man Grind Salt Flakes
- 1 red onion, thinly sliced
- 1 cup of water
Directions
To make the pickled red onion, whisk together the vinegar, sugar, salt, and 1 cup of water until the sugar dissolves then pour the mixture over the red onion in a jar and let it sit for at least 1 hour.
- To make the beer batter, mix the self-raising flour, Man Rub, and beer in a bowl then whisk well and let it rest for 5 minutes while you prepare the prawns.
- Heat oil in a saucepan or deep fryer to 180°C and make sure the oil sizzles and turns golden quickly without smoking.
- Dry the prawns and dust them lightly with flour.
- Dredge the prawns through the beer batter until fully coated.
Dip the prawns in hot oil and drag them across the surface to prevent them from sticking then deep fry for 2 minutes or until golden and crispy.
- Spread Seoul Mate on the tortilla then place the lettuce, cucumber, and carrot sticks in the middle and top with crispy prawns and your herbs of choice. Enjoy!
