Prawn Panko

I wasn’t the only one who craved for the seafood all this winter. The significant half did too and no sooner we were dejecting poultry as if it is like a old wardrobe that needs to be changed. Our refrigerator was stocked with all kinds of sea food and mostly prawns.

These deep fried prawns is splendid pleasure. We were actually fighting over the last couple in the bowl. Certainly not something one would have every day, but every once in a while we need a treat.


16 prawns, raw and shelled and deveined
2 eggs, beaten in a bowl
1 cup of cornflour or tempura flour, laid on a plate, seasoned with salt & pepper
½ cup of panko breadcrumbs
Salt & pepper


Marinate prawns with  lime juice, salt & red chilly.

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Get an assembly line going, with the tempura flour, the eggs and the panko bread crumbs in a row.
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Heat up oil in a pan. Dredge each prawn in the flour, tap the excess off, then add to the egg, tapping excess again.
Finally, place in the crumb bowl, and press in the coating.
Lay on a plate until ready to shallow fry.
Then fry  for 3 minutes and drain on kitchen paper.
Place prawns on a plate with a wedge of lemon or salad leaf and some tartar sauce.
 Tip: If you are unable to find panko, toast stale bread and then whiz it into breadcrumbs.

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