I am absolutely in love with panko breadcrumbs. They take the concept of ‘crunch’ to a completely different level. I have used Panko on my arancini balls which was an amazing experience, and today, despite it being a part of my self proclaimed healthy food month, I had to try it on prawns.
I am a huge fan of marination, I marinate schnitzel prior to frying and wherever I think it can add value, I like to infuse any ingredient with flavour before cooking, and prawns are no different. Obviously because prawns are a more delicate meat I left them to marinate for a short period of time, but it did add to the complexity of flavour of the final result.
Crumbing – because I am observing a vegan plus seafood diet during St.Mary’s fast I couldn’t use eggs to crumb the prawns, so what I did was take the prawns out of the marinade, dust them with flour then put them back into the marinade and then crumb them. It worked quite well and each prawn morsel was exquisitely crunchy with every bite.
The prawns very much stand alone, and would be perfect as a pre dinner cocktail nibble or served with some tahini dip, I put these in soft floury rolls with tahini dip and salad which my family absolutely loved.
Try it and delight your family!
500g frozen raw peeled prawns (just about thawed)
3 eschallots, diced finely
Juice from 1 lemon
1 tbpsn white wine vinegar
1 tsp cumin
1/2 tsp sweet paprika
Salt and pepper to taste
1 cup plain flour
1. Combine the eschallots, lemon juice, vinegar, cumin, paprika and salt and pepper together in a bowl and adjust seasonings
2. Add the almost thawed prawns and mix well to combine. Leave to marinate until the prawns have completed thawing completely (about 1 hour)
3. Remove the prawns from the marinade and dust each prawn with flour then dump it back in the marinade and then into a bowl of panko breadcrumbs
4. Deep fry the prawns until they are golden brown and cooked from the inside
5. Serve with tahini dip and salad in a sandwich or on its own.
Happy cooking xx