Crispy Prawn Tacos With Coriander Mayo

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 

Peel and finely dice the shallot[s]

Dice the tomato[es] finely

Chop the coriander finely, including the stalks

Shred the little gem lettuce 

Combine the diced shallot, tomato, chilli flakes (can't handle the heat? Go easy!) and most of the chopped coriander in a large bowl and season generously with salt and pepper

Halve the lime[s], squeeze in half the lime juice and give everything a good mix up – this is your tomato salsa

Add the remaining chopped coriander to a pestle & mortar (alternatively, use a food processor) with a drizzle of olive oil

Bash the coriander and oil together, then add 1 tbsp [2 tbsp] lime juice and season with salt and pepper until it forms a smooth paste – this is your lime paste

In a separate bowl, mix the lime paste with the mayonnaise

Add a drizzle of olive oil to loosen the mix – this is your coriander mayo

Crack the egg[s] into a shallow bowl and beat with a fork

Add 3 tbsp [6 tbsp] flour to a plate and season with salt, pepper and the cayenne pepper (can't handle the heat? Go easy!)

Add the panko breadcrumbs to another plate

Place the prawns in the flour (tap off any excess), add them to the egg, then coat in the breadcrumbs, pressing down firmly

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] vegetable oil over a medium heat

Once hot, add the breaded prawns and cook for 1-2 min on each side until the outsides are golden – these are your crispy prawns

Tip: you may have to do this in batches

Meanwhile, add the tortillas to a baking tray and place them in the oven for 2-3 min until warmed through

Once done, remove from the oven and set aside