When we are craving for some Asian food, we don’t order it. I make it. My husband never really loved Asian cooking until we met. Because I live an hour (car) drive away from the city where Asian stores are located, I used to buy my asian staples online. However (and to my delight), a grocery store about 20 minutes away from where I live started to sell basic asian products like rice vermicelli wrappers, soy sauce, teriyaki marinade, sesame oil, sake, mirin, etc. Imagine my delight when I found they sell japanese bread crumbs (panko). Of course, you can get about the same results using ground corn flakes, cornmeal or crackers. So, if you don’t find panko where you live, don’t feel afraid to substitute it to make these Crispy Prawns Torpedo. If you can get peeled and deveined (but with the tails on) tiger prawns where you live, good for you! Although you can always do it yourself, too. ^^) You can also use this recipe to coat vegetable slices.
Now, for the recipe:
1 kg. peeled and deveined prawns (with the tails on)
1/2 cup panko bread crumbs
1/2 cup processed corn flakes (processed with your food processor until coarsley ground)
1 – 2 teaspoons garlic salt
juice of 1 lemon
2 egg whites
oil for frying
baking sheet for baking
1. Place the prawns in a bowl, marinate with lemon juice for 30 minutes.
2. In a deep bowl, mix panko bread crumbs, processed corn flakes and garlic salt.
3. In a separate bowl, beat the egg whites until foamy.
4. Dip the prawn into the beaten egg whites then into the bread crumbs mixture. Repeat this procedure twice to have more coating. Repeat the procedure until all prawns were dipped and coated.
5. Fry until golden brown and let the oil drain on paper towels.
6. If you choose to bake the prawns, preheat the oven to 200ºC. Bake the prawns at 200ºC for 10-12 minutes until the coating is golden brown but not burnt.
7. Serve with salad and salsa rosa dip (see recipe below)
Salsa Rosa Dip Recipe
This is my husband’s recipe and it’s really delicious and is great for salad or just about anything! You might have to test what quantities work best for you as some people like their salsa rosa sweeter (more mayo) or sourer (more ketchup). It’s a personal preference.
You will need:
1/2 cup Mayonnaise (you can add more or less depending on your personal preference)
1/2 cup Ketchup (you can add more or less depending on your personal preference)
1 teaspoon Maggi Seasoning
2 teaspoons Cognac or Brandy de Jerez
Mix all of the ingredient and stir well.
- Easy Aromatic Prawn Potstickers (mrsellwood.co.uk)
- Grilled Prawns with Lemon Myrtle and Vanilla Hollandaise (wholesome-cook.com)