Panko Fried Prawns – a dish that will tantalize your taste buds with its irresistible crispiness. This Japanese-inspired dish takes the traditional breadcrumb-coated prawns to a whole new level.
These prawns are made using a blend of simple seasonings and panko breadcrumbs to achieve a perfect golden crust. Panko breadcrumbs are made from crustless bread, which makes them light and airy. They also absorb less oil, resulting in a lighter, golden, and less greasy final product.
Whether you’re hosting a dinner party or simply want to treat yourself to a gourmet meal, these Panko Fried Prawns are sure to impress. Serve them as an appetizer or as the main course with your favorite dipping sauce. With every satisfying bite, you’ll understand why panko is the ultimate choice to achieve the crunch.
Indulge in the crispy delights of Panko Fried Prawns and experience a taste sensation like no other. Get ready to unleash the irresistible crunch with each bite!
Preparing the prawns for frying
Before you start breading and frying the prawns, it’s important to properly prepare them for cooking. This involves cleaning and deveining the prawns, as well as removing the shells if necessary.
To clean the prawns, rinse them under cold water to remove any dirt or impurities. Use a sharp knife or kitchen shears to carefully cut along the back of each prawn, exposing the dark vein. Gently remove the vein with the tip of the knife or your fingers, ensuring not to damage the prawn. Rinse the prawns again to remove any remaining debris.
If you prefer to remove the shells, gently peel back the shell starting from the head end. Leave the tail intact for a more visually appealing presentation. Alternatively, you can remove the shells completely for easier eating.
Once the prawns are cleaned and prepared, pat them dry with a paper towel to remove any excess moisture. Make small cuts on the front side of the prawns. This is helpful to prevent prawns from curling while frying.
Now that the prawns are ready, marinate them with salt, crushed peppercorns, paprika or red chilli powder, and the juice of half a lemon. It’s time to move on to the breading process.
The art of breading with Panko
Breading the prawns with panko is an art that requires precision and attention to detail. The goal is to create a uniform and crispy coating that adheres perfectly to the prawns. Here are the steps to master the art of breading with panko:
- Set up an assembly line with three separate bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Lightly coat each prawn in flour, shaking off any excess. This helps the egg wash adhere to the prawns.
- Dip the floured prawns into the beaten eggs, ensuring they are coated evenly. Allow any excess egg wash to drip off before moving on to the next step.
- Transfer the prawns to the bowl of panko breadcrumbs, pressing gently to ensure an even coating. Roll the prawns around in the breadcrumbs to cover all sides.
- Place the breaded prawns on a baking sheet or plate, making sure they are not touching each other. This prevents them from sticking together during frying.
- Repeat the breading process for each prawn, ensuring they are all evenly coated with panko breadcrumbs.
By following these steps, you’ll be able to achieve a beautifully breaded prawn with a crispy and golden crust.
Tips for frying Panko breaded prawns
Frying Panko breaded prawns requires a little finesse to achieve the perfect results. Here are some tips to ensure your prawns turn out crispy and delicious:
- Use a pan with enough vegetable oil to fully submerge the prawns. This ensures even frying and prevents them from sticking to the bottom.
- Heat the oil to around 350°F (175°C) before adding the prawns. If the oil is not hot enough, the prawns may become greasy and absorb more oil.
- Carefully add the breaded prawns to the hot oil, making sure not to overcrowd the pan. Overcrowding can lower the temperature of the oil and result in uneven cooking.
- Fry the prawns until they turn golden brown and crispy, usually around 2-3 minutes per side. Avoid overcooking, as this can make the prawns tough and rubbery.
- Use a slotted spoon or tongs to carefully remove the fried prawns from the oil. Place them on a paper towel-lined plate to drain any excess oil.
- Allow the prawns to cool for a few minutes before serving. This helps the exterior to crisp up even more.
By following these tips, you’ll be able to achieve perfectly fried Panko breaded prawns that are crispy on the outside and juicy on the inside.
Serving suggestions and dipping sauces
Panko Fried Prawns are incredibly versatile and can be served in various ways. Here are some serving suggestions and dipping sauces to elevate your prawn experience:
- Appetizer: Serve the Panko Fried Prawns as an appetizer with a tangy dipping sauce, such as a homemade tartar sauce or spicy aioli. The crispy prawns paired with the creamy and flavorful sauces such as tandoor mayo, create a delightful combination.
- Main course: Turn the Panko Fried Prawns into the star of your meal by serving them as the main course. Accompany them with a side of steamed rice or a fresh salad for a complete and satisfying meal.
- Prawn salad: Top up your salads with crispy Panko Fried Prawns for that extra crunch. The crunchiness of the prawns pairs well with the fresh and crisp vegetables.
Other Appetizers you may like
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Printable Recipe (Panko Fried Prawns)
Unleashing the Irresistible Crunch of Panko Fried Prawns
Ingredients
- Ingredients for Marination
Ingredients for Marination
- 10 to 12 Prawns/Shrimps (medium-sized)
- ¾ tsp Salt
- ½ tsp Crushed peppercorns
- ½ tsp Red chilli powder
- Juice of 1/2 a lemon
- For Frying –
For Frying
- ½ cup Panko breadcrumbs
- ½ cup Plain flour/maida season with salt & pepper
- 2 Eggs (beaten)
- Oil for frying
Instructions
- Set up an assembly line with three separate bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Lightly coat each prawn in flour, shaking off any excess. This helps the egg wash adhere to the prawns.
- Dip the floured prawns into the beaten eggs, ensuring they are coated evenly. Allow any excess egg wash to drip off before moving on to the next step.
- Transfer the prawns to the bowl of panko breadcrumbs, pressing gently to ensure an even coating. Roll the prawns around in the breadcrumbs to cover all sides.
- Place the breaded prawns on a baking sheet or plate, making sure they are not touching each other. This prevents them from sticking together during frying.
- Repeat the breading process for each prawn, ensuring they are all evenly coated with panko breadcrumbs.
- Now heat a pan with oil to submerge the prawns in it. Once the oil is hot drop in the coated prawns and fry them for 3 to 4 minutes until golden.
- Once done, remove them on to an absorbent kitchen towel and serve hot with a dipping sauce of your choice.
Notes
- Don’t over fry prawns, or else they will turn rubbery.
- Adjust seasoning to suit your taste.
- You can use any variety of prawns that you like
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