Coconut Prawn Wrap with Spicy Tamarind Mayonnaise

Ingredients

• 6 Mission® Potato Wraps

• 4 cups shredded Iceberg lettuce

• 24 large prawns, peeled and deveined

• 1 cup flour

• 2 eggs

• 1 cup panko breadcrumbs

• 1 cup shredded coconut

• oil for deep frying

• 1 cup mayonnaise

• 1 tbsp honey

• 2 tbsp tamarind pulp, in ¼ cup hot water and strained to remove seeds

• ¼ cup Sriracha chilli sauce

• 1 cup white vinegar

• 1 cup water

• 80g caster sugar

• a large daikon (white radish), peeled and cut into thin matchsticks

• 2 carrots, peeled and cut into thin matchsticks

• 2 tsp salt

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Mission Supersoft Potato Wraps 8” 8ct

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Instructions

• Step 1

  For the pickled carrot and daikon, mix together the vinegar, water and caster sugar in a small saucepan and stir over heat just until the sugar is dissolved. Set aside and allow to cool. Mix the daikon and carrot with the salt in a large bowl and rub the salt into the vegetables with your fingers for a few minutes until each matchstick can be bent until the ends touch each other without breaking. Transfer to a sieve and rinse under running water. Drain well. Place the vegetables into a plastic container and cover with the cooled pickling liquid. Refrigerate for at least 30 minutes before using. The pickles will keep in the liquid for 2-3 weeks.

• Step 2

  Dust the prawns in the flour and dip first into the egg and then into a mixture of the panko breadcrumbs and coconut. Deep fry at 180°C for about 4 minutes until golden brown and cooked through.

• Step 3

  For the hot tamarind mayonnaise, mix together all the ingredients and adjust seasoning.

• Step 4

  To serve, wrap the prawns, lettuce and pickles in a Mission® Potato Wrap and drizzle with the hot tamarind mayonnaise.