Mango Salsa:

• Add the chopped onion, chilli, mango and coriander to a bowl and gently mix. Store in the fridge until ready to serve.

Red Cabbage Slaw:

• Add the cabbage, red onion, cumin seeds and toss in the lime juice and salt until evenly mixed. Again store in the fridge until ready to serve.

Bang Bang Sauce:

• Add the mayo to a bowl and gently stir through the sweet chilli sauce, sriracha and honey. Be careful not to overmix this as it can go quite gloopy if you do. Store in the fridge until ready.

King Prawns:

• To prep to the prawns make sure to remove the intestines down the back of the prawn.
• To make the tempura batter, whisk the flour into the soda water until a nice thick batter consistency.
• When ready to cook, add the oil to a pan and heat until around 185℃
• Dip the prawns into the batter and allow the excess to drain off before gently lowering into the oil. Fry for between 2 mins 40 secs and 3 mins until the batter is crisp and golden.
• Remove from the oil and place into kitchen towel to remove any excess oil. Season generously with sea salt.

To plate:

• Toast the tacos in a pan for a few minutes on each side.
• Add the cabbage as the base with the mango salsa on top.
• Dip the prawns in the bang bang sauce and top with pomegranates and fresh coriander.