8 wonton sheets
150 gm prawns (40 Count) peeled and
30 ml tequila
½ teaspoon lime zest
1 tablespoon lime juice
1 tablespoon chopped cilantro
2 teaspoons olive oil
1 teaspoon Sriracha Sauce (Hot chilli
½ teaspoon ground cumin
½ teaspoon Paprika Powder
Salt and pepper for seasoning
½ cup egg mayonnaise
Preheat oven to 400 degrees and grease
a 24 cup mini muffin tin with cooking oil.
Nestle one wonton wrapper down into
each of the 24 muffin cups.
Bake the cups for about 6 minutes or
until golden brown.
Tequila lime prawns
In a medium sized bowl whisk together
the tequila, lime zest, lime juice, olive oil, cilantro, Sriracha
sauce, cumin, salt and pepper.
Heat a non-stick pan over high heat.
Add the prawns to the marinade and toss
until they are all coated.
Add oil to the hot pan and then dump in
the prawns and most of the marinade.
Cook the prawns for approximately one
minute then flip them over and cook the other side for another minute
or so, just until they are pink.
Remove the prawns from the non stick
pan onto a plate.
Chilli lime dressing
Take ½ cup egg mayonnaise in a
Add lime zest, lime juice, paprika
powder and seasoning to the mayonnaise.
Stir it well until mixed properly.
Assembling the taco bites
Add chopped lettuce into each wonton
Spoon one heaping teaspoon of
Mayonnaise dressing into each wonton cup.
Place 1-2 Prawns on top of the
Garnish with fresh chopped cilantro.