This Panko Prawns Rice Bowl is the perfect way to serve crispy and golden panko shrimp. 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).
Jump to:
Why you will love this 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 Prawns 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:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
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.
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.
Rice - I give instructions for cooking your own in the recipe but I often use microwavable pouches as they are super convenient and means this can be on the table even quicker.
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.
Edamame beans - you can find these in handy snack pots or I buy the frozen ones and boil for a couple of minutes.
Spring onions - I love garnishing rice bowls with thinly sliced spring onions.
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.
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).
Flavouring the panko - you could add a sprinkling of garlic granules to the flour to give the batter a subtle garlic flavour. Desiccated coconut would be good 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.
Here's how to make Panko Prawns:
Here's a step by step guide for what you need to do for the panko prawns, but you can find the full recipe at the bottom of the page for detailed instructions on the rest of the bowl.
ONE: Peel the prawns but leave the tail on. Using a sharp knife, carefully devein them. In a medium-sized bowl, add the eggs, flour and water.
TWO: Mix until just combined. Season generously.
THREE: In a separate bowl, mix together the panko breadcrumbs and smoked paprika.
FOUR: One at a time, dip each prawn in the batter.
FIVE: Then place in the paprika-panko breadcrumbs, turning to coat (press down to ensure the breadcrumbs stick).
SIX: 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.
SEVEN: Slowly lower the prawns into the hot oil and fry for about 2 minutes on each side - or until crispy and golden brown.
EIGHT: Serve with your choice of veggies and rice in a delicious salady rice bowl!
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
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 prawn and sauce, you can build the bowls however you like.
Cover with cling film and chill in the fridge. It is delicious and served with burgers or sushi (plus makes it even quicker to enjoy this recipe again).
Yes - although it won't be as crispy. Batter and cover shrimp in panko as normal. Lay on a lined baking tray, and drizzle with a little oil. Bake at 220C/200c fan for 5 minutes until starting to crisp before turning over and cooking for a further 3 minutes. Or until the prawn is golden, crispy and cooked through. The exact time will depend on the size and shape of your shrimp.
Yes - although it won't be as crispy. Batter and cover shrimp in panko as normal. Lay in a lined air fryer drawer, and drizzle with a little oil. Bake at 200c/400F for 3 minutes until starting to crisp before turning over and cooking for a further 3 minutes. Or until the prawn is golden, crispy and cooked through. The exact time will depend on the size and shape of your shrimp.
Storage & Freezing Instructions
To store: Any leftover panko prawns can be transferred to an airtight container and kept in the fridge for 3 days. They are best fresh, of course, but leftovers are always worth keeping for a quick lunch.
To reheat: Reheat in the air fryer at 200c until crispy and hot all the way through - around 3-4 minutes. Otherwise, the oven works well too. Preheat to 200c and reheat for 5-7 minutes.
To freeze: You can batter and cover the prawns in the panko breadcrumbs. Lay on a lined baking tray and transfer to the freezer, just to firm up. Once firm and the batter is well stuck to the shrimp, transfer to an airtight container or freezer bag and place back in the freezer. They will keep in the freezer for up to 2 months. When ready to eat, fry in hot oil as instructed. They will need longer than 2 minutes to cook through from frozen, around 5 minutes but it will depend on the size of your prawn and the thickness of the batter. Test one by cutting into it to check it's fully cooked - it should be opaque in the middle.
Make ahead: Only fry these panko prawns when ready to eat, as they are best fresh from the fryer. If you want to get ahead, I would use the freezer method as above.
Other recipes you might enjoy:
My Japanese Shrimp Tempura (Ebi Tempura) is another Japanese-inspired recipe which is sure to go down a treat. If you want to stick with the panko coating, check out my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle and don’t miss my Wagamama-inspired Chicken Katsu Curry. For another rice bowl, try these Lamb Meatballs with Buttery Rice and Tzatziki or Baked Chicken Skewers with Rice and Raita.
Made this recipe and loved it?
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Panko Prawn Rice Bowls
Ingredients
For the prawns:
- 450 g shell-on tail-on jumbo raw prawns
- 2 large eggs
- 60 g plain flour
- 60 ml water
- Salt and freshly ground black pepper
- 110 g panko breadcrumbs
- ¼ teaspoon 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
- 100 g edamame beans
- Additional vegetables of your choice see Substitutions and Variations
For the bang bang sauce:
- 4 tablespoon mayonnaise
- 1 tablespoon sweet chilli sauce
- 2 teaspoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon 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!
