Ingredients with Measurements:
- 1 pound large prawns, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Deep fryer or large pot
- Slotted spoon or tongs
- Paper towels
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dip each prawn into the flour mixture, shaking off any excess.
5. Dip the prawn into the beaten eggs, making sure it is fully coated.
6. Finally, coat the prawn in the panko breadcrumbs, pressing the breadcrumbs onto the prawn to ensure they stick.
7. Heat the vegetable oil in a deep fryer or large pot to 350°F.
8. Fry the prawns in batches for 2-3 minutes or until golden brown and crispy.
9. Use a slotted spoon or tongs to remove the prawns from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 27g
Protein: 24g
Substitutions for ingredients:
- Instead of prawns, you can use shrimp or scallops.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or cornmeal.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Mix in some cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Serve with a side of sweet chili sauce or tartar sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying to ensure the prawns cook evenly and become crispy.
- Do not overcrowd the fryer or pot with too many prawns at once, as this will lower the oil temperature and result in soggy prawns.
- Use a slotted spoon or tongs to remove the prawns from the oil to prevent them from breaking apart.
Storage Instructions:
Panko fried prawns are best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the prawns on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the panko fried prawns on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
Pairings:
- Serve with a side of steamed rice or roasted vegetables.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed rice
- Roasted vegetables
- Coleslaw
Troubleshooting Advice:
- If the panko breadcrumbs are not sticking to the prawns, try pressing them onto the prawns more firmly or dipping them in the egg mixture again before coating with breadcrumbs.
- If the prawns are turning brown too quickly, lower the oil temperature slightly.
Food Safety Advice:
- Make sure the prawns are fully cooked before serving.
- Use a thermometer to ensure the oil temperature is at 350°F to prevent undercooked prawns.
Food History:
Panko breadcrumbs are a type of Japanese breadcrumb that are lighter and crispier than regular breadcrumbs. They were first introduced in Japan in the early 20th century and have since become a popular ingredient in Japanese cuisine.
Flavor Profiles:
The panko breadcrumbs add a crispy texture to the prawns, while the garlic powder and paprika add a savory flavor.
Serving Suggestions:
Serve the panko fried prawns as an appetizer or main dish. They are perfect for a seafood-themed dinner party or a casual weeknight meal.
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Region: Japanese