Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the Rice Paper Taco Shells
- 2 rice paper sheets, each cut into 4 pieces (8 pieces total)
- Neutral oil, for shallow frying
For the Garlic Prawns
- 300 g green prawns, peeled and deveined
- 1 tbsp olive oil
- 1 garlic clove, finely grated
- Salt and pepper, to taste
For the Mango Salsa
- 1 large ripe mango, diced (about 1½ cups)
- ½ cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tbsp finely diced red onion
- 1 tbsp finely chopped jalapeño (deseeded for mild)
- Juice of ½ lime (about 1 tablespoon)
Method
For the Garlic Prawns
Pat the prawns dry with paper towel.
In a bowl, toss with olive oil, garlic, salt and pepper.
Heat a frying pan over medium–high heat.
Cook prawns for 2–3 minutes, turning once, until pink and opaque.
Remove from heat and roughly chop into bite-sized pieces.
For the Mango Salsa
In a mixing bowl, combine mango, cherry tomatoes, avocado, red onion and jalapeño.
Add lime juice and gently toss.
Fold through the chopped prawns. Taste and adjust lime or seasoning if needed.
For the Rice Paper Taco Shells
Pour 2–3 cm of neutral oil into a small frying pan and heat to medium–high. The oil is ready when a small piece of rice paper puffs immediately.
Slide one piece of rice paper into the oil with one edge entering first (this helps prevent it curling). It will puff instantly (about 2 seconds).
Remove with tongs and drain on paper towel.
Repeat with remaining pieces.
To Serve
Spoon the prawn mango salsa into the crispy rice paper shells and serve immediately while the shells are light and crunchy.
