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Panko Prawns

  • Eggs, large (class A) 2.0 pc
  • Lime juice 30.0 ml
  • Lime 2.0 pc
  • Prawns with head 16/20 2.0 kg
  • All-purpose flour 150.0 g
  • Panko crumbs 270.0 g
  1. Panko Prawns

    • Clean the prawns, peel and devein, remove head. Butterfly prawns
    • Coat the prawns in the flour and dip into the beaten eggs, then dip into the panko crumb.
    • For the dippingsauce: Squeeze the lime juice into the Knorr Sweet Chilli and mix.
    • Deep fry the prawns until crispy.
    • Serve the prawns in chop stick with the dipping sauce next to it.
    • Garnish with lime weges