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Crispy coconut prawn tacos with avocado crema

• Alexina Anatole

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Serves 3 - 4

Prep: 15 mins

Cook: 5 mins

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Alexina's DIY taco party lets guests do the work: layer soft tortillas with avocado crema, crunchy, cornflake-coated prawns and vibrant pickled red onions

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This recipe for crispy coconut prawn tacos with avocado crema is the seventeenth in olive talent resident Alexina Anatole's video series One Good Thing, in which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.

Alexina says, "This is your reminder that a DIY taco party is one of the easiest ways to host. You'll need a protein source, here I've used prawns coated in a mixture of crushed cornflakes and desiccated coconut, fried until deeply, deeply golden and with proper crunch in every bite.

"Of course, avocado crema is essential. But here's the secret to mine: creamed coconut, which adds a silky richness and slight sweetness which brings everything into balance. Lay it all out and let everyone build their own. Dinner sorts itself. Turns out my favourite kind of hosting is when you make your guests do the work for you."

Crispy coconut prawn tacos with avocado crema recipe

Ingredients

CRISPY COCONUT PRAWNS

• 40g plain flour

• ½ tsp paprika

• 1 egg

• 40g cornflakes

• 40g dessicated coconut

• 225g frozen raw and peeled jumbo king prawns

  defrosted

• cooking coconut oil or vegetable oil

  for frying

AVOCADO CREMA

• 1 lime (or to taste)

  juiced

• 30g creamed coconut

• 1 avocado

• 20g fresh coriander

  leaves and stalks

• 1 green chilli

  deseeded

• 1cm piece fresh root ginger

  peeled and roughly chopped

• 1 small garlic clove

  grated

• ½ tsp maple syrup

SALAD

• 10 radishes

  trimmed and quartered

• ½ cucumber

  thinly sliced into half moons

• ½ tbsp olive oil

TO SERVE

• small soft tortillas
• pickled red onions
• toasted pumpkin seeds
• mint leaves

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Method

• step 1

  In a small bowl, mix together the flour, paprika and 1 tsp salt. In another small bowl, beat the egg with 2 tbsp water. In a third bowl, crush the cornflakes in your hand until very fine and combine with the coconut. Dip each prawn first into the flour mixture, then into the egg and finally into the coconut crumbs. Set aside on a plate.

• step 2

  In a deep-sided pan or wok, pour in enough oil to come about 3cm up the sides. Put over a medium heat until the oil reaches 180C, or a cube of bread turns golden in 30 seconds. Carefully lower the prawns into the hot oil and fry, in batches, for 1-2 mins until golden and crisp. Remove using a slotted spoon and drain on a piece of kitchen paper.

• step 3

  For the avocado crema, combine all the ingredients in a tall container (or jug) with ¼ tsp fine sea salt and blitz with a stick blender until thick and creamy. Add more lime juice or salt, to taste, or a splash of water, if needed, to get the right consistency.

• step 4

  For the salad, combine the ingredients with a pinch of salt in a small serving bowl and mix gently.

• step 5

  When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the coconut prawns, then the salad. Garnish with mint leaves, pickled red onions and a sprinkling of toasted pumpkin seeds.

Authors

Alexina Anatoletalent resident

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