Unleashing the Irresistible Crunch of Panko Fried Prawns
These panko-fried prawns make a perfect party starter. You can make them ahead and freeze them until use.
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