Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons hot sauce (sriracha sauce, see tip)
- 2 tablespoons sweet chilli sauce
- 300 grams red cabbage (shredded)
- 300 grams Savoy cabbage (shredded)
- 1/2 cup coriander leaves, chopped
- 3 spring onions, thinly sliced
- 400 grams tortillas (8 mini)
- 800 grams raw shrimp (medium uncooked prawns, peeled and deveined)
- 1 tablespoon olive oil (light)
- 2 limes, halved
How to Make
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Step 1: Whisk mayonnaise, sriracha and sweet chilli sauce in a small bowl.
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Step 2: Combine cabbages, coriander and onion in a large bowl.
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Step 3: Heat barbecue to char grill pan over moderate high heat and add tortillas to grill and cook for 30 seconds each side or until browned and heated and then transfer to a heatproof plate, cover to keep warm.
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Step 4: Drizzle prawns with oil and add to grill and cook for 2 minutes each side or until curled and changed in colour.
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Step 5: Add lime to grill and cook for 30 seconds or until browned.
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Step 6: Place tortillas on a clean work surface and top with cabbage salad, prawns and chilli mayonnaise and serve with lime.TIP - Sriracha is a chilli sauce made form chilli paste and vinegar. If not available, use chilli sauce or sambal oelek.
We hope you enjoy this recipe!
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