Panko Crumbed Prawns with Wasabi Aioli
Looking for a fresh summer seafood recipe? Look no further than these Panko Crumbed Prawns with Wasabi Aioli. Serve hot and crispy with the tasty dipping sauce.
Ingredients
- 500 grams raw prawns
- 1 egg, mixed with 1 Tbsp water
- 1 cup panko breadcrumbs
- 1/4 cup dill, chopped
- 1 teaspoons flavorless oil
- 1 lime, cut into wedges
- 1/4 cup flour
- 1/2 teaspoons salt
Dipping sauce
- 1/2 cup aioli
- 1 teaspoons wasabi
- 1 tablespoons dill, chopped
- 500 grams raw prawns
- 1 egg, mixed with 1 Tbsp water
- 1 cup panko breadcrumbs
- 1/4 cup dill, chopped
- 1 teaspoons flavorless oil
- 1 lime, cut into wedges
- 1/4 cup flour
- 1/2 teaspoons salt
Dipping sauce
- 1/2 cup aioli
- 1 teaspoons wasabi
- 1 tablespoons dill, chopped
- Step 1 of 8Pat the prawns dry with a paper towel. Place the flour in a small bowl and then dust prawns in the flour, shaking off any excess flour.
- Step 2 of 8Place the egg and water into a separate small bowl and whisk together with the salt.
- Step 3 of 8Place the breadcrumbs and dill into another small bowl.
- Step 4 of 8Dip the prawns into the egg and then cover with breadcrumbs.
- Step 5 of 8Place the prawns onto a plate, cover and put into the fridge until ready to cook.
- Step 6 of 8To make the sauce, in a small bowl, combine the aioli, wasabi and dill.
- Step 7 of 8To cook the prawns, heat ½ cm oil in a non-stick frying pan. Cook them in batches for 2 or 3 minutes each side until golden. Remove from the oil and place on a plate lined with a paper towel to drain.
- Step 8 of 8Serve hot with the dipping sauce and lime wedges.
Method
- Step 1 of 8Pat the prawns dry with a paper towel. Place the flour in a small bowl and then dust prawns in the flour, shaking off any excess flour.
- Step 2 of 8Place the egg and water into a separate small bowl and whisk together with the salt.
- Step 3 of 8Place the breadcrumbs and dill into another small bowl.
- Step 4 of 8Dip the prawns into the egg and then cover with breadcrumbs.
- Step 5 of 8Place the prawns onto a plate, cover and put into the fridge until ready to cook.
- Step 6 of 8To make the sauce, in a small bowl, combine the aioli, wasabi and dill.
- Step 7 of 8To cook the prawns, heat ½ cm oil in a non-stick frying pan. Cook them in batches for 2 or 3 minutes each side until golden. Remove from the oil and place on a plate lined with a paper towel to drain.
- Step 8 of 8Serve hot with the dipping sauce and lime wedges.
Nutrition per serving
1519 Kilojoules
Protein23 grams
Fat21 grams
Carbs21 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Pat the prawns dry with a paper towel. Place the flour in a small bowl and then dust prawns in the flour, shaking off any excess flour.
- Step 2 of 8Place the egg and water into a separate small bowl and whisk together with the salt.
- Step 3 of 8Place the breadcrumbs and dill into another small bowl.
- Step 4 of 8Dip the prawns into the egg and then cover with breadcrumbs.
- Step 5 of 8Place the prawns onto a plate, cover and put into the fridge until ready to cook.
- Step 6 of 8To make the sauce, in a small bowl, combine the aioli, wasabi and dill.
- Step 7 of 8To cook the prawns, heat ½ cm oil in a non-stick frying pan. Cook them in batches for 2 or 3 minutes each side until golden. Remove from the oil and place on a plate lined with a paper towel to drain.
- Step 8 of 8Serve hot with the dipping sauce and lime wedges.