Honey Gochujang Prawn Tacos with Ginger Lime Slaw

Marinate your prawns

To a medium bowl, add 2 tbsp Gochujang paste, 2 tbsp honey, 1 tbsp rice wine vinegar,  juice of half a lime, and a pinch of salt. Whisk well, then add prawns and mix. If your prawns are a bit wet from defrosting, the water should thin out the sauce a bit and we want that, if not, add a splash of water. Set aside.

Make your slaw

Finely chop then wash your cabbage - I use a blend of red and green, but feel free to use one or the other if you don't want a bunch of leftover cabbage. To a large bowl, add 1 tsp minced ginger, 1 tsp rice wine vinegar, 1 tsp honey, 2 tbsp kewpie mayo, juice of 1/2 lime and a pinch of salt. Mix well, then add cabbage and toss to coat. Taste and add more salt, lime, or vinegar if needed.

Cook prawns

Prepare your taco shells, cilantro and avocado before you cook your prawns. For my taco shells I heat a dry frying pan over high heat and place them in the pan to slightly char (30 seconds per side). If you have a gas stove, I'm jealous, you can place the shells directly on the flame to get a bit of a char. Wrap the warmed shells in a tea towel so they don't dry out/harden.

Heat 1 tsp oil in a large frying pan over medium high heat. In batches so you don't overcrowd the pan, add prawns and cook for about 30-60 seconds per side, depending on the size. As you flip your final batch, add any remaining marinade sauce to the pan and it should thicken into a nice sauce. Add back the rest of the cooked prawns to coat in the sauce.

Assemble your tacos

To your shells, add slaw, sliced avocado, prawns, a drizzle of the sauce, fresh cilantro, and serve.