If you love the taste of breaded prawns but, like us, can’t be bothered with the hassle of frying them in a big pan of oil and risk your home smelling like chips for a week, then you’ll love these little alternatives.
What you need:
Breadcrumbs (we used Japanese Panko breadcrumbs)
Wash your prawns in cold water and remove the black vein that runs down the spine (trace the line of the vein with the edge of a sharp thin knife or a cocktail stick and then rinse it under a running tap). Then lay out a small station for your prawn crumbing; a plate of breadcrumbs, a bowl with whisked eggs and a bowl of flour.
Taking each prawn, dip into the egg first, then the flour, then the egg again and then finally into the breadcrumbs. When all prawns are coated lay onto a lined oven tray and bake for 20 minutes.
Voila! Crispy, succulent, sweet prawns that aren’t soaked in oil. Serve with plenty of sweet chili dip and tuck in!