Panko prawns with tamarind dipping sauce

Panko prawns with tamarind dipping sauce

Leiths How to Cook
Peter Cassidy

Panko breadcrumbs are the favoured Japanese breadcrumbs for frying, and can be used in place of traditional breadcrumbs in most recipes. The bread is processed in such a way that the resulting crumbs are more like flakes. On frying, the result is extra crispness and a less greasy finish.


Quantity Ingredient
12 raw tiger prawns
100g plain flour
2 eggs
200g panko breadcrumbs
vegetable oil, for deep-frying

For the dipping sauce

Quantity Ingredient
50g tamarind pulp
100ml boiling water
1 red chilli
2 garlic cloves
3 teaspoons soft light brown sugar
1 tablespoon nam pla
1 tablespoon light soy sauce
1 lime

For the garnish

Quantity Ingredient
2 spring onions


  1. Peel, clean and butterfly the prawns, then set aside in the fridge. Heat the oven to 120°C.
  2. To make the dipping sauce, put the tamarind pulp into a small bowl and pour over the boiling water, then leave to soak for at least 10 minutes. Halve, deseed and finely chop the chilli, peel and crush the garlic and mix in a small bowl with the sugar, nam pla and soy sauce. Juice the lime. Stir the tamarind and water well, sieve, discarding the solids, then add the tamarind liquid and lime juice to the chilli dressing, to taste. Set aside.
  3. For the garnish, cut the spring onions into 4–5 cm lengths, then cut into very fine julienne. Soak in a bowl of iced water (they will curl up).
  4. Put the flour on one plate, beat the eggs well, pour onto another plate and put the breadcrumbs on a third plate.
  5. One-third fill a deep, heavy saucepan with oil and heat gently to 195°C, or until a small piece of bread browns in 20 seconds.
  6. Dip the prawns in the flour and tap off any excess. Dip them in the egg and, one by one, coat them in the breadcrumbs, making sure they are well coated.
  7. Deep-fry the coated prawns for about 2 minutes, in 2–3 batches, until cooked and golden brown. Transfer the cooked prawns to the low oven to keep warm while you cook the rest.
  8. Drain the spring onions. Serve the prawns with the dipping sauce, garnished with the curled spring onions.
Leiths School of food and wine
cookery course
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