If Taco Tuesdays is your favorite day of the week, my Japanese Prawn Taco recipe is perfect for you! My recipe features togarashi-spiced prawns coated in crispy panko and a flavor-packed Japanese slaw that you just can’t miss out on! It’s light, crispy, spicy, and super fun to make with friends and family.
Read on for the main ingredients, possible alternatives, and the full recipe video!
1. Prawns. My recipe calls for 300 grams of peeled and deveined shrimps for 2 servings, but you can go for more if you prefer having more protein over your veggie toppings.
It’s worth reminding you not to overcook your shrimp so you can get that juicy taste and bouncy texture underneath the coating of crunchy panko. Watch the heat and keep your eyes peeled for a golden brown color.
2. Togarashi Seasoning and Lime. Salting your prawns isn’t enough for this recipe. These two ingredients will make your prawn tacos a picnic standout! The togarashi offers a fruity spice to your prawns while the lime adds a refreshing zest.
Furikake can also work as an addition or substitute to togarashi. Chili powder, chili oil, or sriracha can also bring some heat to this dish. Your tacos, your rules!
3. Japanese Panko. If you don’t know what Panko is, it’s a Japanese-style breadcrumb that gives fried Japanese food a crispy and flaky coating. The main difference between panko from other breadcrumbs is that it’s made from crustless white bread. It absorbs less oil and is lighter in texture too–the kind that doesn’t hurt the roof of your mouth.
Crushed crackers, cereals, potato chips, or pretzels are possible substitutes to Japanese panko, but I recommend you to buy Japanese Panko online or at your local Japanese grocery for the best Japanese taco experience.
4. Japanese slaw made with fresh cabbage and shallots. If you love going to Japanese restaurants, you’ll know that fresh cabbage with Japanese mayo is served as a side dish to tonkatsu. Who says you can’t have this on your tacos? These two are key to adding color and crunch to your tacos. The fresher your veggies, the better the crunch!
5. Japanese Mayonnaise. The Japanese Mayo brings everything together. The difference between Japanese mayo and most mayonnaise is that the former mixes only the yolk of the egg with oil, making it richer in taste. Rice vinegar is also added to the yolk, giving it an extra tang.
If you plan on turning your regular mayo into Japanese mayo, Just One Cookbook recommends whisking together a tablespoon of American mayonnaise, 1/2 teaspoon rice vinegar and 1/8 teaspoon sugar.
1. Prepare the slaw by tossing the shredded cabbage, shallots, and mayonnaise in a bowl. Don’t be afraid to get your hands dirty and evenly coat your veggies with mayo. Once done, chill the slaw until ready to assemble.
2. Season your prawns with lime juice, togarashi seasoning, and salt. Coat your prawns evenly for maximum spice and zest!
3. Heat oil in a pan.
4. Do the triple dip! Put your flour, beaten egg, and panko in three different bowls and set up your assembly line. Dredge your prawns in flour. Then, dunk it in the beaten egg. Finally, coat it with panko.
5. Deep-fry prawns until golden brown. Once cooked, drain oil using paper towels. You don’t want grease making your tacos too soggy.
6. Toast your tortillas in a non-stick skillet.
7. Assemble on your own or with friends! Add a bed of chilled slaw on your toasted tortilla and let your crispy fried prawns rest on it. Season with more togarashi, Japanese mayo, or your choice of toppings.
Now that you have something new to bring to the table for Taco Tuesday, the next week can’t come by any quicker! If you really can’t wait, we won’t stop you from my Japanese Taco recipe at any day or time of the week!
If you tried this recipe, tag me at @karman_foods on Instagram! You can also subscribe to our YouTube channel for more easy-to-follow Asian-inspired picnic recipes like this! For curated Asian groceries, shop at Karman Foods!
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