Grill the spring onion over an open flame or in a smoking hot dry pan, then trim the root before adding to a blender along with the coriander, lime juice + zest, vinegar, oil, sugar, and salt – blend until smooth and set aside.
Mix or blend the Cholula, sweet chili, and mayonnaise until combined and set aside.
Add the prawns, cornstarch, salt, and oil to a food processor and blitz until whipped together smoothly.
Spread the prawn mixture evenly over 4-6 tortillas, depending on how thick you want them.
Fill a tray with an even layer of sesame seeds, then place the tortillas prawn-side down into the seeds, gently pressing until you have an even layer.
Deep fry in neutral oil at roughly 180°C for 4-6 minutes, flipping halfway through.
