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How about impressing the family with some lovely Panko crumbed prawns this weekend? Serve with a dipping sauce for a delightful canapé or stack them on top of some fresh salad leaves for a beautiful starter. We definitely recommend trying it with our Culinaria Pinot Noir Chardonnay!
Panko Crumbed Prawns Recipe
1/2 cup sherry
1/3 cup light soy sauce
1 tbsp chopped coriander
1 tbsp sesame seeds
Juice of 2 limes
2cm piece ginger
2 cloves garlic
12 prawns, shelled and deveined
2 cups vegetable oil
1 whole egg
1 cup Panko bread crumbs
In a mixing bowl combine the sherry, soy sauce, coriander, sesame seeds, lime juice, ginger and garlic. Place the prawns in the marinade and allow to marinade for an hour.
Heat the vegetable oil to 180 °C. Drain the prawns from the marinade.
In a mixing bowl, beat the egg.
Put the bread crumbs in a shallow dish.
Coat the prawns with the beaten egg and then dip into the bread crumbs – coat evenly.
Carefully drop the prawns in the oil (do them in 2 batches) and cook until golden brown.
Remove from the oil and place on kitchen paper to drain any excess oil.
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