- 12 large uncooked prawns
- plain flour to coat
- 1-2 eggs depending on prawn size, beaten and seasoned with salt and pepper
- panko to coat
- vegetable oil for deep-frying
- shredded cabbage
- tomato wedges
- lemon wedges
- To de-shell the prawns, pull off the head and legs with your fingers, and peel away the shell. Do not remove the tails as they look nicer with the tails attached.
- To de-vein the prawns, check to see if there’s a black line running down the back of the prawn. If so, remove using a toothpick. This can be eaten, but the prawn tastes and looks better without it.
- Wash the prawns under a cold running tap and pat dry with kitchen paper.
- To straighten the prawns (and to avoid them curling when frying) make a few incisions in the belly starting in the middle and working towards the tail.
- Place the flour, beaten egg and panko on three separate plates.
- Coat the prawns in flour, then egg and finally in panko. Use your hands to lightly press the panko onto the prawns.
- In a large, heavy-based saucepan, heat the oil to 170ºC. Check the oil temperature by placing some panko in the oil. If the panko floats to the top of the oil and sizzles, turning a golden brown colour slowly, then it’s at the right temperature. If the panko turns a golden brown colour immediately, the oil is too hot.
- Gently place the panko-coated prawns in the oil and deep-fry for a few minutes or until golden brown. To avoid the oil temperature dropping don’t overcrowd the pan.
- Arrange the cooked prawns on kitchen paper to absorb any excess oil.
- Serve the panko prawns with shredded cabbage, tomato and lemon wedges.
The prawns can be prepared in advance and stored in the fridge, then deep-fried when everyone is ready to eat!
Tried this recipe?Let us know how it was!