Crispy Prawn Tacos

• 1 cup Flour
• Salt And Pepper, to taste
• 2 whole Eggs
• 2 Tablespoons Water
• 3 cups Panko Breadcrumbs
• 1 pound Large Prawns, Peeled And Deveined
• Canola Oil, For Frying
• Tortillas, To Serve

1. Pour the flour into a shallow dish and season with salt and pepper.
2. Beat the eggs and water in another shallow dish.
3. In one last dish, add the panko breadcrumbs.
4. Bread the prawns by first coating in the seasoned flour, then dipping in the egg and lastly coating with the breadcrumbs.
5. Press the panko onto each prawn to coat well.
6. In a heavy bottom pot, pour about 2 inches of oil.
7. Heat over medium high heat; its ready when you drop in a breadcrumb and it sizzles and bubbles right away.
8. Fry the prawns in small batches, and set aside on a stack of paper towels to absorb excess oil.
9. While still hot, season with salt to taste.
10. Microwave your tortillas in a damp tea towel for about 30 seconds.
11. I suggest that you serve yours with avocado and corn salsa and fresh pico de gallo, but use whatever floats your boat!

flour, salt, eggs, water, breadcrumbs, prawns, canola oil

Taken from tastykitchen.com/recipes/main-courses/crispy-prawn-tacos/ (may not work)