Breaded jumbo prawns on skewers, crispy with panko, the typical Japanese breading that I recently discovered and now even make at home. For this recipe you can buy it or follow the link to read all the steps and tricks to prepare it comfortably at home. Usually, when I prepare it, once it’s well cooled I season it with finely chopped parsley and garlic and lemon zest and keep it in a jar in the refrigerator so it’s always ready. On my blog you will find all the details https://blog.giallozafferano.it/vaipinacucina
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 1,973.70 (Kcal)
- Carbohydrates 25.75 (g) of which sugars 4.75 (g)
- Proteins 23.08 (g)
- Fat 201.85 (g) of which saturated 34.34 (g)of which unsaturated 156.42 (g)
- Fibers 1.22 (g)
- Sodium 1,066.86 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 jumbo prawns
- 2.1 oz (about 1 cup) panko
- 1 clove garlic
- 2 tbsp dried parsley, chopped
- 1 egg white
- 0.75 tsp salt
- 1 2/3 cups (13.5 fl oz) peanut oil (for frying)
- 1 lemon (zest (grated))
Tools
- Chopper
- Garlic press
- Cutting board
- Parchment paper
- 2 Bowls
- Small saucepan
- 6 Skewers
Steps
You can buy Panko ready-made in specialty shops, or you can make it yourself following my recipe.
I cut into small pieces 3 slices of white bread without crust; you can also simply use 3 slices of sandwich bread removing the dark crust.
I coarsely chopped it in the chopper and spread it on a baking sheet lined with parchment paper, then baked it in the oven at 302°F for 30 minutes, turning it a couple of times.
Season the panko with grated lemon zest.
The parsley and the garlic, finely chopped
Coat the prawns in the egg white
then in the fragrant panko
Cook in a small pot with deep oil heated to 338°F for a few seconds.
Immerse the skewers in the hot oil
a few seconds and they’re ready
Here are the breaded jumbo prawns on skewers, ready
Serve them hot; they are crispy outside and tender inside.
About the prawns
Of course, after cleaning the prawns I didn’t throw away the rest; I made a fish stock with the shells and used it to cook an incredible risotto. In my kitchen, and I think not only mine, nothing goes to waste.
Of course, after cleaning the prawns I didn’t throw away the rest; I made a fish stock with the shells and used it to cook an incredible risotto. In my kitchen, and I think not only mine, nothing goes to waste.
