1 lb peeled and deveined prawns

2 tablespoons potato starch

1 teaspoon garlic powder

1 teaspoon turmeric

1 teaspoon pepper

1 teaspoon salt

4 tablespoons oil for frying

1 tablespoon kewpie mayo

1 tablespoon sriracha

1 teaspoon honey

1 teaspoon sesame oil

4 rice paper

4 tablespoons grapeseed oil for frying

1/2 cabbage, shredded

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

Black sesame seeds, for garnish

Green onions, for garnish

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Season prawns with garlic powder, turmeric, pepper, and salt. Coat evenly in potato starch.
Heat oil in a skillet over medium-high. Fry prawns until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
Whisk together kewpie mayo, sriracha, honey, and sesame oil to make spicy mayo.
Toss shredded cabbage with rice vinegar, soy sauce, sesame oil, and sugar. Let sit to absorb flavors.
Heat grapeseed oil in a pan. Fry each rice paper for a few seconds until puffed and crispy. Shape into taco shells while warm.
Assemble tacos: fill rice paper shells with sesame cabbage slaw, top with crispy prawns, drizzle with spicy mayo, and garnish with sesame seeds and green onions.

Swap prawns with chicken or tofu for variation.

Add shredded carrots to the slaw for extra crunch.

Adjust sriracha for more or less spice.

Use tamari instead of soy sauce for gluten-free.

Rice paper shells are best eaten immediately after frying.