Panko King Prawns with Spring Onion Dip
- 24 raw king tail-on king-prawns, unshelled, deveined
- plain flour
- 2 free-range eggs, beaten
- 4 tbsp plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic pepper
- 2 tsp paprika
- 100g panko crumbs
- vegetable oil for frying
- juice of ½ lemon
- ½ jar Mrs Bridges Tartare Sauce with Lemon
- 3 spring onions, finely chopped
Place the prawns in a bowl and season with the salt, pepper and garlic powder.
In a shallow bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Dip each seasoned prawn into the seasoned flour, then the egg then the panko crumb.
Heat the oil in a deep heavy-bottomed pan or skillet. Add a few panko crumbs to the oil - when they start to sizzle, the oil is hot enough to cook the prawns.
Fry a few prawns at a time until the crumb is golden brown.
Remove the prawns with a slotted spoon and place on paper towels before serving.
For the dip, add the tartare sauce into a small mixing bowl. Add the lemon juice and spring onions. Stir to combine.
Serve the prawns with the dipping sauce.
Tip: Alternatively, you can prepare the prawns without their tails and use them to make a decadent prawn sandwich.
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Tartare Sauce with Lemon
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