Panko Prawns with Asian Dipping Sauce

Serves 4


  • sunflower oil for frying
  • 60ml (¼ cup) flour
  • coarse salt and pepper
  • 2 eggs
  • 12 medium-to-large prawns
  • 375ml (1½ cups) Panko crumbs
  • Asian Dipping Sauce
    • 30ml (2 tbs) soya sauce
    • 30ml (2 tbs) orange juice
    • 5ml (1 tsp) grated ginger
    • 2.5ml (½ tsp) minced garlic
    • 30ml (2 tbs) treacle brown sugar
    • 30ml (2 tbs) water


  1. Heat 2cm (½ inch) of the oil in a frying pan until quite hot. Season the flour with some salt and pepper. Lightly beat the eggs. Peel and devein the prawns, leaving the tails on. Dip the prawns into the flour, then egg and then the Panko crumbs and fry until golden on each side. Drain on paper towel. Serve with Asian dipping sauce.
  2. Asian Dipping Sauce
  3. Whisk all the ingredients together. Leave for an hour for the sugar to dissolve before serving.