For a large family dinner or a group of friends coming over for a laid back taco Tuesday, make these easy crispy prawn in soft tortillas. Perfect when you want to make a big batch for a larger dinner, or to prep for a week of lunches.
The crispy vegetables can be made in advance and kept in the fridge in an airtight container for up to a week.
The combination of fridge cold crispy vegetables, with the hot straight from the oven prawns and the soft tortilla bread becomes the perfect combination for your next large gathering.
Using panko bread crumbs, will ensure that the prawns stay crispier, even when baked in the oven.
Substitutes
If you only plan to make a few crispy prawns to throw in a ramen or stir-fry and do not want to turn on the oven, then throw them in a pan with some oil and pan fry the prawns.
I love this mix of fermented cabbage and zucchini but you can use your regular taco vegetable toppings if that is something you prefer more. See this recipe as the base, somewhere to start and then branch out to make it your own. Do not forget to tell me in the comments below how you made it your own.
Freezable
Once cooked, freeze the prawns flat on a cookie sheet and once frozen through you can bag them up. To defrost, heat them in the oven to recrisp the panko crust.
Another alternative is to freeze the prawns before you cook them. Once you have coated them with flour, egg wash and panko breadcrumbs, then freeze them flat on a cookie sheet, and put in bags once frozen solid. To cook, take them straight out of the freezer and put in a preheated oven. Check the temperature to make sure they are heated all the way through. Usually I have to leave them in the oven for about fifteen minutes instead, if I cook them straight from frozen.
Batch cooking tips
Bread the prawns ahead of time and keep in the freezer, easy to take out and fry on the day, no defrosting needed.
Variations
For other places to use these crispy prawns, use them with hard taco shells and re-fried black beans, or change up your shrimp quesadillas by using breaded prawns instead. Why not top your ramen bowl with crispy prawn.
Crispy prawns in soft tortillas
Ingredients
- 8 small wheat tortillas
Crispy prawns
- 200 g peeled and cooked prawns
- 50 ml flour
- 1 tsp salt
- 2 egg
- 100 ml panko breadcrumbs
Crispy vegetables
- ½ head of white cabbage
- 1 zucchini
- 50 ml balsamic vinegar
- 2 tbsp oregano
- 2-3 tbsp vegetable oil
- 1 tsp salt
- ½ tsp white pepper
Instructions
Crispy prawns
- Turn on your oven to 175 °C (350 °F).
- Prepare the breading ingredients for the prawns by shifting the flour on to a flat plate, use a teaspoon to fold in the salt. Whisk the eggs in a large bowl. And pour the panko breadcrumbs on a large flat plate.
- Coat the peeled and cooked prawns with flour.
- Move the prawns to the egg wash and coat evenly.
- Lastly, drop the prawn into the panko breadcrumbs and coat all.
- Place the breaded shrimp on a cookie sheet and place in the middle of the oven. Cook for 10 minutes, or until the prawns have browned.
Crispy vegetables
- Shred the white cabbage and zucchini using a cheese slicer or cut in thin slices with a sharp knife.
- In a bowl, mix balsamic vinegar, oregano, sugar, oil, salt and pepper.
- Pour the spice mix over the shredded vegetables.
- Use your hands to massage the mix into the vegetables. Until all oil mix is integrated into the vegetables.
- Let sit in the fridge for about thirty minutes
- Prepare your soft taco shells by heating them quickly in a dry pan, a few seconds on each side.
- Add the crispy vegetables at the bottom, and put the prawns on top.
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