Ingredients
- 15 g fresh cilantro
- 1 lime
- 1 avocado
- 1/2 cup sweet chili sauce
- 4 tsp Sriracha hot sauce
- 300 g prawns
- 1.5 tbsp egg white
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 cup cornstarch
- 120 g cabbage
- 6 tortillas small 6"
Servings: servings
Instructions
Toppings
- Chop cilantro
- Cut lime in half
- Slice avocado into 1/4" slices
- Combine sweet chilli mayo and sriracha to taste
- Chop cabbage
Shrimp
- Drain shrimp and pat dry
- Remove shrimp tails
- In medium bowl, combine shrimp, egg whites, onion powder, garlic powder and salt
- Add cornstarch to shrimp and toss to coat thoroughly
- Heat 1/4 cup oil over medium-high heat
- Shake off excess cornstarch from shrimp and transfer to skillet
- Cook 1-2 minutes per side, until golden, crispy and internal temperature of 165F
Serve
- Spread half of sweet chilli mayo onto tortillas
- Top each tortilla with/ shrimp, cabbage and avocado
- Drizzle remaining sweet chilli mayo and lime juice to taste
- Garnish with cilantro