Step 1

Peel and devein the prawns.

Step 2

Add the prawns, garlic powder, turmeric, potato starch, salt, and pepper in a large container. Cover with a lid and shake it.

Step 3

Heat the oil in a cast iron skillet and shallow fry the prawns. Do not overcrowd.

Step 4

Remove when the prawns when they are golden brown and crispy. Set aside.

Step 5

Shred the cabbage

Step 6

Add rice vinegar, sesame oil, honey, soy sauce, and grated ginger in a bowl. Mix well.

Step 7

Add the cabbage and combine well. Set aside.

Step 8

Combine 1 tbsp kewpie mayo, sriracha, honey, and sesame oil in a small bowl.

Step 9

Mix well and set aside.

Step 10

In a skillet, heat up 4 tablespoons of grapeseed oil.

Step 11

Once the oil is hot, add the rice paper one at a time. Once the paper crisps up, help fold it a bit, so it shapes like a taco shell.

Step 12

In the rice shell, add cabbage slaw and crispy prawns and top it with spicy mayo, sesame seeds, and green onions.

Step 13

Serve and enjoy!