Equipment
- 1 Small bowl
- 1 Medium bowl
- 1 Frypan
- 1 Large bowl
Ingredients
Pickled onion
- 1 red onion
- 2 tbsp / 30 ml red wine vinegar
Prawns
- 300 g prawns
- 2 tbsp cornflour
- ½ tbsp flour or gluten-free flour
- 2 tsp lemon pepper
- 1 tbsp / 15 ml olive oil
Tortillas
- 8 mini tortillas
Salad
- 1 baby cos lettuce
- 1 carrot
- 1 beetroot
- 1 cucumber
- 1 lime optional
To serve
- ¼ cup / 60 g kewpie mayo
Instructions
Pickle onion
- Peel and thinly slice 1 red onion into rounds. Add the onion to a small bowl with the 2 tbsp red wine vinegar and a pinch of salt and stir to combine. Set aside to pickle and toss occasionally.
Cook prawns
- Pat 300 g prawns dry. Gently pinch the tail between your fingers and pull to remove, then discard. Toss in a medium bowl with 2 tbsp cornflour, ½ tbsp flour, 2 tsp lemon pepper and a pinch of salt. Heat 1 tbsp olive oil in a frypan on high heat. Cook the prawns (in batches if needed) for about 2 minutes on each side, until golden and cooked through.
Warm tortillas
- Pile 8 mini tortillas on a plate and microwave for about 1 minute to warm.
Make salad
- Adding to a large bowl as you go - shred 1 baby cos lettuce. Peel and grate or julienne 1 carrot and 1 beetroot. Julienne 1 cucumber. Drain the pickled onion juice into the salad bowl, season with salt, and toss to combine. Slice 1 lime into wedges.
To serve
- Spread tortillas with kewie mayo and fill with the salad and prawns. Sprinkle over pickled onions and squeeze a wedge of lime juice.
Nutrition
Calories: 624kcal | Carbohydrates: 74g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1430mg | Potassium: 554mg | Fiber: 7g | Sugar: 9g | Calcium: 259mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our