Imagine plump and juicy prawns coated in the crispiest, crunchiest breadcrumbs, served on a bowl of sticky sushi rice filled with fresh veggies - then topped with salty feta and a sweet and spicy bang bang drizzle. So delicious and super easy!
Panko prawns taste amazing just as they are and I love serving them as a starter or a pre-dinner nibble. However, I also wanted to show you how you can turn them into a proper supper with this recipe for Panko Prawn Rice Bowls. It doesn’t take long to make the panko prawns and then from there, it is pretty much an assembly job that can be on the table in under 30 minutes. Or even quicker if you use those super handy pouches of microwaveable rice! I love serving this family-style so everyone can ‘build their own’ DIY Panko Prawn Rice Bowl with different veggies and toppings. You could then include some panko veggies or tofu so veggies and vegans can join in too!
This is one of those recipes that you can use as a guide - the star of the show is the panko prawns. If you haven’t tried them already, you are in for a treat! You can buy panko prawns in the supermarket, but making your own is super simple and great fun - plus you get much better results (and, if you make extra, you can use them for my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle).
Why you will love this Crispy Panko Prawn Bowl recipe:
- It is a quick meal that is ready in less than 30 minutes.
- It is super simple and needs just a few easy-to-follow steps.
- It is the perfect recipe to serve family-style, allowing everyone to add their own vegetables and ‘build their own’ Panko Prawn Rice Bowl.
- It is full of flavour and texture thanks to the juicy prawns, crispy breadcrumbs, fluffy rice, crunchy vegetables and spicy, creamy bang bang sauce.
- It is a great way to use up leftover veggies and work towards your 5 a day.
Ingredients:
Prawns - although any raw prawns would work, tail-on jumbo raw prawns will give the best results in terms of flavour and texture.
Eggs - use free-range large eggs stamped with the British Lion mark if you can.
Water - this helps make a light and crispy batter.
Salt - seasoning is really important throughout to ensure the best flavour.
Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.
Plain flour - also known as ‘all-purpose flour’.
Panko breadcrumbs - these go gloriously golden and crispy when deep fried. You can use regular breadcrumbs if that is what you have to hand but they won’t go as crunchy.
Smoked paprika - this helps give the batter a subtle smoky flavour. You could add a bit more if you like a stronger paprika flavour.
Oil - you want a flavourless oil with a high smoke point so opt for something like sunflower or vegetable oil.
Chives - a sprinkling of freshly snipped chives is such a pretty garnish and adds a subtle onion flavour.
Rice - I give instructions for cooking your own in the recipe but I oven use microwavable pouches as they are super convenient and means this can be on the table in under 10 minutes.
Avocado - it is no secret that I am a big avocado fan and think they work really well in this dish. You can adjust the vegetables to suit your tastes and use whatever you fancy instead.
Cucumber - you could cut this into thin slices or dice into chunks for a cooling, refreshing flavour. As above, you can adjust the vegetables to use up whatever you have at home. Halved cherry or baby plum tomatoes would also be delicious.
Red onion - I love adding red onions to rice bowls, they have a more subtle onion flavour and a good crunchy texture.
Edamame beans - you can find these in handy snack pots or buy the frozen ones and boil for a couple of minutes.
Coriander - I am a coriander lover but, if you are someone who cannot abide the taste, feel free to leave it out!
Spring onions - I love garnishing rice bowls with thinly sliced spring onions. You could use crispy onions if you prefer a stronger onion flavour and want a crunchier texture - but the panko prawns do provide a fair bit of crunch!
Mayonnaise - this adds creaminess to the drizzle. I always go for full-fat varieties (you could also make your own).
Sriracha sauce - this adds a spicy kick to the bang bang sauce which is just so good. You could use gochujang if you prefer - but use carefully as it is spicy!
Sweet chilli sauce - this adds sweetness to the drizzle which finishes of this Panko Prawn Rice Bowl perfectly.
Garlic - I find 1 garlic clove is perfect for me in the bang bang sauce but you could add more if you prefer a stronger garlic flavour.
Soy sauce - this adds a delicious salty, umami flavour to the bang bang drizzle.
Rice vinegar - I love the slightly sweet, acidic flavour of rice vinegar, it works perfectly in the spicy bang bang drizzle.
Feta - a crumbling of feta adds a delicious salty flavour and slightly creamy texture - you can leave it out if you aren’t a fan.
Lime - a squeeze of lime adds a refreshing, zesty flavour that really lifts the finished dish. You could swap for lemon if that is all you have. I like to serve it on the side so that people can add some extra zest according to their personal preference.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Prawns: you could use any raw prawns for this recipe but the biggest ones you can find work best. Alternatively, swap for squid rings if you want to make panko calamari. If you want a vegan-friendly panko dish, you can use the same method and batter your favourite vegetables. Alternatively, you could make this rice bowl and top with my Japanese Shrimp Tempura (Ebi Tempura) LINK.
Flavouring the panko - you could add a sprinkling of garlic granules to the flour to give the batter a subtle garlic flavour or desiccated coconut for a delicious tropical note.
Herbs: if you aren’t a fan of coriander, you can sprinkle with freshly snipped chives or roughly chopped parsley. They will all add a pop of colour and an extra layer of flavour which will take these panko shrimp to the next level.
Nuts: I love adding a sprinkling of toasted sesame seeds, roughly chopped cashews or peanuts for extra flavour and texture. Crispy onions are also delicious.
Kewpie mayonnaise: if you want to ramp up the Japanese vibes, opt for Kewpie mayonnaise when making the bang bang drizzle. It is made using egg yolks so has a richer, more umami, flavour than regular mayonnaise.
Lemon: you can swap the lime for lemon if that is all you have - it still brings the zestiness that lifts the dish and balances out the other flavours beautifully.
Cooking Tips:
Raw prawns: it is important to use raw prawns when making panko prawns. If you use the cooked variety, they will become rubbery.
Fry in batches: it might be tempting to add all the prawns to the oil at once, but stick to 3 or 4 at a time to avoid overcrowding the pan.
Taste as you go: when making the bang bang drizzle, keep tasting as you go. It is your dressing/drizzle, do feel free to make it creamier, saltier, spicier, tangier or more garlicky if that is how you like it!
Frequently Asked Questions
One of the tastiest ways to enjoy prawns! Imagine juicy prawns coated in the crispiest, crunchiest breadcrumbs, then deep-fried until gloriously golden brown. Trust me, the panko breadcrumbs really make all the difference - they are so much crispier than regular breadcrumbs and create the most incredible texture. I could eat Panko Shrimp at any time of day - they are perfect for snacking, serving as canapés or, like in these Panko Prawn Rice Bowls, adding to main meals to make them even more delicious.
Panko breadcrumbs are Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (meaning they absorb less oil than traditional breadcrumbs and produce lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Katsu Chicken, but are equally delicious on a Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Chicken with Tomatoes, Basil and Cannellini Beans or my Four Cheese Macaroni Cheese with Panko Breadcrumbs.
Absolutely! This is the perfect recipe to get creative with your own additions or to make the most of any veg that needs to be used up. I love to add spinach that’s been lightly sautéed with a little crushed garlic or some delicious garlicky mushrooms. Grated carrots, sliced red peppers, shredded cabbage, roasted tenderstem broccoli and/or a spoonful of kimchi all work really well. Once you have the rice, panko prawns and sauce, you can build the bowls however you like.
Don’t worry about having leftover sauce, cover with cling film and chill in the fridge. It is delicious served with burgers or sushi (plus makes it even quicker to enjoy this recipe again).
Other recipes you might enjoy:
If you like the sound of my Panko Prawn Rice Bowls, I have so many other delicious recipes for you to try. My Japanese Shrimp Tempura (Ebi Tempura) is another Japanese-inspired recipe which is sure to go down a treat. Imagine juicy prawns in the lightest, bubbliest batter you have ever tasted. YUM! If you want to stick with the panko coating, check out my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle. They are simple enough to make on busy weeknights when you want something full of flavour, but free of fuss! Also don’t miss my Wagamama-inspired Chicken Katsu Curry - the most delicious bowl of fluffy, aromatic rice with crispy, tender chicken cutlets and a rich, aromatic Japanese-style coconut curry sauce…
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintPanko Prawn Rice Bowls
Looking for a new way to enjoy panko prawns? Imagine bowls of fluffy, aromatic rice topped with the crispiest prawns, crunchy vegetables and a spicy bang bang dressing. Yum!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Seafood & Fish
- Method: Deep Frying
- Cuisine: Japanese
Ingredients
For the prawns:
- 450g shell-on tail-on jumbo raw prawns
- 2 large eggs
- 60g plain flour
- 60ml water
- Salt and freshly ground black pepper
- 110g panko breadcrumbs
- ¼ tsp smoked paprika
- Oil, for frying
For the rice bowl:
- About 100 g uncooked rice or more, depending on hunger (see Substitutions and Variations)
- 1 ripe avocado, sliced
- ½ cucumber, sliced
- 1 red onion, thinly sliced
- 100g edamame beans
- Additional vegetables of your choice (see Substitutions and Variations)
For the bang bang sauce:
- 4 tbsp mayonnaise
- 1 tbsp sweet chilli sauce
- 2 tsp sriracha sauce
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 clove garlic, grated
To serve:
- Freshly chopped coriander
- Thinly sliced spring onions
- Feta, crumbled (optional)
- Lime
Instructions
- Start cooking your rice according to packet instructions.
- Peel the prawns but leave the tail on. Using a sharp knife, carefully devein them - it can be a bit fiddly and time consuming, but is definitely worth it (you could ask your fishmonger to do this bit for you). Season with salt and freshly ground black pepper.
- In a medium-sized bowl, mix together the eggs, flour and water until just combined. Season generously.
- In a separate bowl, mix together the panko breadcrumbs and smoked paprika.
- One at a time, dip each prawn in the batter, then place in the paprika-panko breadcrumbs, turning to coat (press down to ensure the breadcrumbs stick).
- Fill a large deep-saucepan, casserole pan or deep-fat fryer ⅓ full of oil and heat until it reaches 190C. Line a plate or baking tray with kitchen paper.
- Slowly lower the prawns into the hot oil and fry for about 2 minutes on each side - or until crispy and golden brown. Once you get the hang of it, you can fry in batches of 3 or 4 at once - don’t do too many or you will overcrowd the pan.
- Carefully remove the prawns from the oil using a slotted spoon and place on the kitchen-paper lined plate or baking tray to absorb any excess oil. Repeat with the remaining prawns.
- Next, in a medium-sized bowl, mix together the mayonnaise, sweet chilli sauce, sriracha sauce, soy sauce, rice vinegar and grated garlic. Taste and adjust depending on whether you like it saltier, spicier or tangier.
- Divide the rice between two bowls and top with the panko prawns. Add the sliced avocado, cucumber, edamame beans and red onions (or vegetables of your choice). Drizzle with the sauce and serve garnished with freshly chopped coriander, spring onions, a crumbling of feta, if wished, and half a lime for squeezing over. Enjoy!
Notes
Overcrowding: it is really important not to overcrowd the pan when frying or else the temperature could drop leaving you with oily, greasy prawns or the prawns could stick together - neither of which are what we are going for!
Serving suggestion: whilst this is delicious as a main meal - you could also serve the panko prawns as a snack or starter with a dip (such as sriracha mayonnaise).
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