Panko-Fried Shrimp Tacos with Moi Moi Sauce Crema

Serves: 4
Time: 40 minutes

Ingredients

For the shrimp:

• 400g raw king prawns, peeled and deveined
• 60g plain flour
• 2 eggs, beaten
• 80g panko breadcrumbs
• 200ml vegetable oil

For the pickled onions:

• 1 small red onion, finely sliced
• 2 tbsp white wine vinegar
• ½ tsp sugar

For the crema:

• 150ml Moi Moi Sauce Original
• 100g sour cream
• 1 tbsp lime juice

To serve:

• 8 small tortillas
• 1 avocado, sliced
• Fresh coriander (optional)

Method

1. Make the pickled onions. In a small bowl, mix vinegar and sugar, then add the sliced red onion. Stir and let sit for at least 15 minutes while you prepare everything else.
   
   
2. Coat the shrimp. Set up three bowls - one with flour, one with beaten eggs, and one with panko. Dip each prawn first in flour, then egg, then breadcrumbs, coating evenly.
   
   
3. Fry the shrimp. Heat the oil in a frying pan over medium heat. Fry the shrimp in batches for about 2 minutes per side until golden and crisp. Drain on kitchen paper.
   
   
4. Make the crema. In a small bowl, mix Moi Moi Sauce, sour cream, and lime juice until smooth.
   
   
5. Assemble the tacos. Warm the tortillas. Add slices of avocado, a few pickled onions, and the crispy shrimp. Drizzle generously with the Moi Moi crema and scatter with coriander.

Chef’s Tip

For ultra-crisp shrimp, press the panko lightly onto each piece before frying - it helps the coating cling better. And don’t skip the pickled onions; that hit of acid brings the whole taco to life.