If you're going for a non-traditional Christmas, try your prawns tempura-style in tacos!


  • For the tempura prawns:

  • Sunflower oil, for frying

  • 12 king or tiger prawns, shelled, tails removed

  • 3/4 cup plain flour (extra for coating prawns)

  • 1/4 cup corn flour

  • 1 cup cold, soda water (revised ingredient / client request)

  • 1 egg, lightly whisked

  • 4 soft taco shells

  • For the salsa:

  • 4 roma tomatoes, diced, seeds removed

  • 1 red chilli

  • 1 jalapeno

  • 1 small red onion

  • 2 tsp extra virgin olive oil

  • salt and pepper

  • For the slaw:

  • 1/4 red cabbage, very finely shredded 1 bunch of coriander, roughly chopped

  • 1 lime

  • salt & pepper to taste

  • 2 tsp olive oil

  • For the aioli:

  • 1 cup good quality whole egg mayonnaise

  • 1 lime

  • 1 clove of garlic


  • The salsa:

  • 1.

    Finely chopped the jalapeno chilli, leaving the seeds only if you prefer heat.

  • 2.

    Finely dice the onion and add to the tomatoes, along with the chilli, salt and pepper. Add enough oil to coat and mix together.

  • The slaw:

  • 1.

    Combine the chopped cabbage, coriander juice of the lime, salt and pepper in a bowl. Mix, adding a good amount of olive oil until well dressed. Set aside

  • The aioli:

  • 1.

    Very finely chop the clove of garlic and stir into the mayonnaise with the zest and juice of the lime. Season well

  • The prawns:

  • 1.

    Combine flour and corn flour into a bowl and create a well in the centre. Pour the beer and the egg into the well and gently combine with a fork, careful not to over mix.

  • 2.

    Lightly coat the prawns in plain flour and then dip, one at a time, into the batter. Shake off any excess flour.

  • 3.

    Heat enough oil to half fill a small saucepan . To test when oil is ready, hold the end of a wooden spoon in the oil and if little bubbles appear it’s hot enough to begin.

  • 4.

    Add prawns to the hot oil and fry for 2 minutes until golden. Drain on paper towel.

  • 5.

    Repeat frying in batches of 3 prawns at a time.

  • 6.

    To assemble, cover half the taco with cabbage slaw, top with a generous spoon of tomato salsa, top with 3 prawns, drizzle over lime aioli and finish with some fresh lime juice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1106kj
  • Fat Total 102g
  • Saturated Fat 15g
  • Protein 9g
  • Carbohydrate 41g
  • Sugar 4g
  • Sodium 867mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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