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.