Banana prawn to be wild: Courtney Roulston’s smashed prawn toast tacos recipe with crispy tortillas

Cook, TV personality and Coles ambassador Courtney Roulston shared her take on smashed tacos but with a delicious prawn toast twist. She uses Karumba Banana prawns for this recipe.

Smashed Prawn Toast Tacos

Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

• 750g MSC Karumba Banana prawns, peeled, cleaned
• 2 tablespoons ginger, finely chopped
• 3 spring onions, sliced, green tops reserved
• Sea salt and ground white pepper to taste
• 1 teaspoon sesame oil
• 1 free range egg
• 12 soft mini tortillas
• 1/4 cup sesame seeds
• Oil for frying
• 2/3 cup mayonnaise
• Juice of 1/2 lime + extra to serve
• 2 teaspoons chilli oil or hot sauce
• 1 avocado to serve, sliced into wedges
• 2 Lebanese cucumbers, sliced into matchsticks
• 2 carrots, sliced into matchsticks or grated
• 2 cups lettuce, shredded

Method

1. Mix the mayonnaise, lime and chilli sauce together in a bowl and set aside.
2. Place the prawns, ginger, spring onion, white pepper, salt, sesame oil and egg into a food processor and blitz until just combined. Place the tortillas onto a clean bench then spoon the prawn mixture over, spreading out nearly to the edge in an even layer. Sprinkle over the sesame seeds then gently press to stick.
3. Heat and little oil in a frying pan over a medium heat and cook the tortillas prawn side down for 1-2 minutes each side, or until the prawns change colour and the tortillas are golden.Repeat with remaining tortillas.
4. Serve with the sriracha mayo, avocado, cucumber, carrot, green spring onion tops and extra lime wedges.

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