Ingredients

• 8 mini flour tortillas
• 2 tablespoons rice flour
• 1 tablespoon Mexican seasoning
• 1 long red chilli, finely chopped
• 500g peeled green prawns
• 1/4 cup vegetable oil
• 1/4 cup whole-egg mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 2 cups finely shredded red cabbage (see note)
• 125g can corn kernels, drained, rinsed
• 1 carrot, cut into matchsticks
• 1/2 cup fresh coriander leaves
• Lime wedges, to serve

Method

• Step 1 Heat a large non-stick frying pan over high heat. Cook tortillas, 1 at a time, for 10 seconds each side or until lightly browned and heated through. Transfer to a plate. Cover to keep warm.
• Step 2 Combine rice flour, seasoning and 1/2 the chilli in a large snap-lock bag. Add prawns. Seal bag. Toss to coat in flour mixture.

• Step 3 Heat oil in same pan over high heat. Cook prawns, in 2 batches, for 2 minutes each side or until just cooked through. Transfer to a plate lined with paper towel to drain.
• Step 4 Combine mayonnaise, sour cream, lime juice and 2 tablespoons warm water in a small bowl. Season with salt and pepper. Place cabbage, corn, carrot, 1/3 cup of the coriander and the remaining chilli in a large bowl. Toss gently to combine.
• Step 5 Place tortillas on serving plates. Divide slaw among tortillas. Top with prawns. Sprinkle with remaining coriander. Drizzle with dressing. Fold tortillas to enclose filling. Serve with lime wedges.