What are Panko Prawns?

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.

What are panko breadcrumbs?

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 .

Can I add more veggies?

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.

What can I do with the leftover sauce?

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).

Panko Prawn Rice Bowls

Name: Panko Prawn Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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; 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); 4 tbsp mayonnaise; 1 tbsp sweet chilli sauce; 2 tsp sriracha sauce; 1 tsp soy sauce; 1 tsp rice vinegar; 1 clove garlic, grated; Freshly chopped coriander; Thinly sliced spring onions; Feta, crumbled (optional); Lime

Panko Prawn Rice Bowls

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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!

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2
Category: Seafood & Fish
Method: Deep Frying
Cuisine: Japanese

Ingredients

Units Scale

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
1/4 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
1/2 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

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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).

Find it online: https://desertislanddishes.co/panko-prawn-rice-bowls/