Goan Prawn Tacos

400g Atlantic prawns, peeled and deveined 1 tbsp olive oil 80g Goan Cooking Sauce 2 spring onions, finely sliced (plus 1 extra for garnish) 1 green chilli, finely sliced 10g fresh ginger, cut into fine julienne strips 15g fresh coriander, roughly chopped (plus 10g extra, chopped, for garnish) Juice of ½ lemon Salt, to taste 8 corn tacos ½ red pepper, finely sliced, for garnish ½ green pepper, finely sliced, for garnish Lemon wedges, to serve (optional) Extra Goan Curry Cooking Sauce, to serve (optional)

Heat the olive oil in a large sauté pan over a medium-high heat. Add the Atlantic prawns and cook for 2 minutes, stirring occasionally. Add the Goan Curry Cooking Sauce and continue cooking until the prawns are fully cooked and evenly coated in the sauce. Remove from the heat. While the pan is still warm, fold through the sliced spring onions, green chilli, ginger juliennes, chopped coriander and lemon juice. Check the seasoning and add salt if required. Meanwhile, warm the corn tortillas in a dry frying pan or on a flat griddle for 20–30 seconds on each side until softened and lightly charred. Divide the Goan prawn filling evenly between the warm tortillas and garnish with the sliced red and green peppers, spring onion and chopped coriander. Serve while the tortillas are warm, with lemon wedges on the side for added freshness and extra Goan Curry sauce to dip.