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Panko Prawns with Chili Mayo

Ingredients

  • 700 g tiger prawns, headless, shelled, deveined
  • salt
  • 4 eggs
  • 200 g panko flakes
  • 100 g coconut flakes
  • 1 L plant oil

Lime Chili Mayo

  • 5 tbsp Kewpie mayonnaise
  • 1 Bird's Eye chili, finely chopped
  • grated lime
  • 1 squeeze lime juice
  • 1 tsp honey
  • 1 tsp sesame oil

Garnish

  • lime wedges
  • coriander leafs

Instructions

  • Mix all ingredients for the mayonnaise and set aside.
  • Peel the prawns, except for the tail, and remove the intestines.
  • Cut slightly into the back, up to the tail and fold the prawn out- do not cut through. Salt to taste.
  • For the breading, beat eggs in a bowl and in a second bowl, mix shredded coconut with panko.
  • Dip prawns first in the beat eggs, then cover all around with the panko-coconut mixture.
  • Fill a deep pan or pot with oil so that the prawns will be completely covered.
  • To check if the oil is hot enough, put a wooden stick in it. If it bubbles, the oil is ready to fry.
  • Carefully place the battered prawns in the oil (on medium heat, careful it doesn't get too hot). Don't put too many in the pot at once. It is better to work in batches.
  • After about 3 minutes, turn the prawns in the pan around once and deep fry for another 3 minutes or until they are golden brown all over. Then remove and drain on a wire rack.
  • Serve with cilantro and lime wedges and use the lime chili mayonnaise for dipping.