Panko Prawns
I am not too much of a shopper. I always go to the store with my grocery list and can get a cart filled pretty fast with all the necessities. I know where everything is located and get lost when the store plays cute with me and changes things around. The audacity of the marketing department to mess with my shopping!! With that said, we are fortunate to have a wonderful service by Pete at Personal Gourmet Foods. All our meat, poultry, and fish are delivered to us. Each piece is individually packaged. No more packages of 5 pieces for a family of 4... with that also comes the bountiful selection of quality meats, fish, and poultry that we can choose from. Fish is always the first item that is running low, and we love the selection that is presented to us. Prawns are a favorite and almost a staple. Usually, we prepare pasta with them, but last night I was in the mood for something different and decided to prepare them as I would chicken cutlets: with panko and egg mixture. Deliciously fun dinner enjoyed with a green salad. A strawberry sorbet ended a fun and great evening. Bon Appetit!! Giangi
I am not too much of a shopper. I always go to the store with my grocery list and can get a cart filled pretty fast with all the necessities. I know where everything is located and get lost when the store plays cute with me and changes things around. The audacity of the marketing department to mess with my shopping!! With that said, we are fortunate to have a wonderful service by Pete at Personal Gourmet Foods. All our meat, poultry, and fish are delivered to us. Each piece is individually packaged. No more packages of 5 pieces for a family of 4... with that also comes the bountiful selection of quality meats, fish, and poultry that we can choose from. Fish is always the first item that is running low, and we love the selection that is presented to us. Prawns are a favorite and almost a staple. Usually, we prepare pasta with them, but last night I was in the mood for something different and decided to prepare them as I would chicken cutlets: with panko and egg mixture. Deliciously fun dinner enjoyed with a green salad. A strawberry sorbet ended a fun and great evening. Bon Appetit!! Giangi
- Carbohydrate 81.6434500165906 g
- Cholesterol 121.190000003504 mg
- Fat 9.4781125023489 g
- Fiber 4.49775001449774 g
- Protein 18.7230000045785 g
- Saturated Fat 2.59631875096348 g
- Serving Size 1 1 Serving (257g)
- Sodium 713.526393457123 mg
- Sugar 77.1457000020929 g
- Trans Fat 1.50921250030156 g
- Calories 494 calories
Step-by-step
- On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, and marjoram and parmesan cheese.
- Coat the prawns on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
- Heat the oil in a large sauté pan, ½ inch up to skillet side, and cook breaded prawns on medium high for 2 to 3 minutes on each side, until golden brown on each side. Do not overcrowd the skillet.
Panko does the heaviest lifting in this recipe, delivering a distinct shatter that standard bread crumbs simply cannot match due to its flaky, air-pocketed structure. Crust adherence frequently fails when moisture prevents the flour layer from gripping the surface of the shellfish. Careful execution during the standard three-step dredging station guarantees an even exterior without bare spots or slipping batter.
- Pat the prawns completely dry with paper towels prior to flouring, because excess surface moisture dissolves the seasoning layer and creates steam pockets that force the breading off during frying.
- Maintain the frying oil at medium-high heat, ensuring it reaches approximately 350 degrees Fahrenheit so the coating browns quickly without absorbing excessive fat or burning the delicate seafood underneath.
- Cook in small batches rather than dumping the entire pound into the pan at once, since overcrowding drops the oil temperature rapidly and leads to soggy, oil-logged crusts.
- Adjust proportions linearly when scaling the yield up for larger gatherings, but keep the ratio of panko to standard bread crumbs balanced to preserve the ideal crispness.
Drain the finished prawns on a wire rack instead of paper towels to maintain airflow underneath each piece and prevent steam from softening the freshly fried crunch. Leftovers lose texture quickly in refrigeration, so consume them immediately while the coating retains its structural integrity.
