Put the flour in a bowl. Lightly beat the egg in a separate bowl. Put the kataifi on a plate and separate it into 4-inch strands. Dredge the prawns in the flour, then dip in the egg and roll in the kataifi.
Heat the grapeseed oil in a pot over medium-high heat. Gently add the prawns and cook until light golden brown, 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.
Warm the tortillas, one at a time, in a separate pan over medium heat until pliable.
To serve, place 4 to 5 prawns on each tortilla and top with the cabbage, scallions and jalapenos.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.