Crispy Panko Prawns
Crispy panko prawns are cooked prawns tossed with spices, soy sauce, flour and breadcrumbs, then quickly fried until crisp. They make a fast, boldly seasoned starter or a simple centrepiece for a meal with rice and vegetables.
Ingredients
- 300 gcooked prawns
- ½ tspturmeric powder
- 1 tspgarlic powder
- 1½ tspcayenne pepper
- to tastesalt
- 1 tspchilli flakes (optional)
- 1 tbspflour
- 1 tbsppanko breadcrumbs
- 1½ tspsoya sauce
- as neededoil, for frying
- to garnishcoriander
- to garnish (optional)fresh red chilli
Instructions
- 1
Mix the prawns
Put the prawns in a bowl.
- 2
Add the seasoning
Add the turmeric, garlic powder, cayenne pepper, salt, chilli flakes if using, flour, panko and soya sauce. Mix until the prawns are coated.
- 3
Fry the prawns
Heat oil in a pan. When it is sizzling, add the prawns and cook for 3 minutes on each side.
- 4
Garnish and serve
Transfer the cooked prawns to a plate and garnish with coriander and fresh red chilli, if using.
What are crispy panko prawns?
Prawns coated in breadcrumbs and fried until crisp are a popular snack and starter in many cuisines; panko, Japanese-style breadcrumbs, gives the coating a light, uneven crunch. This version pairs them with turmeric, garlic, cayenne and soya sauce for a punchy, savoury finish.
Quick frying suits cooked prawns because it gives the coating time to crisp without requiring a long cooking step.
Nutrition and macros by portion
The nutrition label shows one serving as written: 145 calories, 18g protein, 4g carbs, 6g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less frying oil | 102 kcal | 13g | 3g | 4g |
| This serving | As written | 145 kcal | 18g | 4g | 6g |
| Hungry | Serve with rice | 218 kcal | 27g | 6g | 9g |
The prawns provide most of the protein, while the flour and panko contribute a small amount of carbohydrate. Oil used for frying is the main source of fat; serve a portion with vegetables or salad to balance the plate.
Building the coating
Spices: Turmeric, garlic powder and cayenne season the prawns directly, while chilli flakes add another layer of heat if you choose to include them.
Flour and panko: The small amount of flour helps the seasoning cling, and panko adds the crisp outer texture. Mix gently so the coating stays on the prawns.
Getting the pan ready
Hot oil: The method calls for adding the prawns once the oil is sizzling. Add them carefully and avoid crowding the pan so they can fry rather than steam.
Small batches: If the prawns do not fit in a single layer, cook them in batches. Let the oil return to temperature between batches.
Checking for crispness
Colour: Look for a crisp, lightly browned coating and turn the prawns after 3 minutes on the first side.
Timing: Cook for 3 minutes on each side, as directed, and take care not to leave cooked prawns in the pan longer than needed.
Choosing the heat level
Cayenne: The 1½ teaspoons give the coating a pronounced kick. For a milder result, reduce the cayenne and leave out the optional chilli flakes.
Garnish: Fresh red chilli adds extra heat at the table, while coriander brings a fresh contrast. Both are added after frying.
What to serve with them
For a light meal, serve the prawns with a crisp salad or steamed vegetables. Rice is a good option if you want a more substantial plate.
Serve soon after frying so the panko stays crisp, and put any extra chilli on the side for guests to add as they like.
Recipe notes & tips
- Pat the cooked prawns dry before mixing if they seem wet, so the coating is less likely to slide off.
- Mix the coating gently to avoid breaking up the prawns.
- Wait until the oil is sizzling before adding the prawns.
- Fry in batches if needed to keep the prawns in a single layer.
- Add fresh chilli at the end so it stays bright and distinct.
Variations
- Milder heat: Reduce the cayenne and omit the optional chilli flakes.
- Extra chilli: Add the fresh red chilli garnish to taste.
- More herbs: Add extra coriander when serving.
- Gluten-free option: Use gluten-free flour, breadcrumbs and soya sauce.
- Dipping sauce: Serve with a dipping sauce of your choice on the side.
Common mistakes to avoid
- Cold oil: The coating can turn greasy; wait until the oil is sizzling before frying.
- Crowded pan: The prawns may steam instead of crisping; cook them in batches.
- Overmixing: The prawns can break apart; stir gently until coated.
- Too much time in the pan: Cooked prawns can become tough; stick to 3 minutes per side and check the coating.
- Adding garnish too early: Coriander and fresh chilli lose their fresh finish if fried; add them after cooking.
How to store
Refrigerate leftovers in a covered container and use within 1–2 days. Reheat in a hot pan or oven until warmed through; the coating may be less crisp than when freshly cooked.
Frequently asked questions
Can I use raw prawns?
The recipe specifies cooked prawns. Raw prawns need to be cooked through, so the stated 3 minutes per side may not apply; check that they are fully cooked before serving.
Can I make these without chilli flakes?
Yes. The chilli flakes are optional, though the cayenne pepper will still give the prawns heat.
How can I tell when the oil is ready?
The method says to add the prawns when the oil is sizzling. Add them carefully and cook in batches if the pan is crowded.
Can I cook the prawns in an air fryer?
The provided method uses a pan and does not give air-fryer timings or temperature. For the closest match to the recipe, fry them in the pan as directed.
What can I serve with crispy panko prawns?
Try rice, a crisp salad or steamed vegetables. Serve them promptly to enjoy the coating while it is crisp.
Cook it from the original
This recipe comes from fooooods.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fooooods.com