Using a mandolin, a grater or a knife, slice the white cabbage.
Cut the cucumber into sticks, chop the onion and slice the pepper.

Add everything to a bowl, season with salt, pepper, juice of a lime and 2 tbsp of oil. Mix well and set aside in the refrigerator.

Mix the sour cream and Sriracha sauce and salt as you wish.

Shell and cut into the prawns lengthwise, butterflywise, without separating the two pieces.

Prepare 3 plates, one for flour with a pinch of salt and pepper, one of beaten egg and one of breadcrumbs.
Pass the prawns in the flour, brush in the egg and then cover well with breadcrumbs.

In a pan of hot oil, fry the prawns until golden brown. Place on a plate covered with paper towel.

In a pan or plancha, heat the tortilla wraps 1 min on one side, and fold them immediately to give the desired shape.
Garnish with cabbage salad, prawns, a few coriander leaves and finally Sriracha sauce