Recipes

Recipe: Panko King Prawn Skewers

I’m learning all sorts in my cookery class and picking up skills that will hopefully last a lifetime. I’m also discovering new recipes which are fast becoming part of my regular repertoire, like these panko king prawn skewers. The recipe is so simple and you can serve the prawns with all sorts of dipping sauces to change the feel of the dish. Whether you top with garlic aioli for a Spanish vibe or dunk in sweet chilli sauce for an Asian feel, this is a truly versatile dish for any occasion.

king prawn skewersIngredients 

(Serves 4 as a starter portion)

4 bamboo skewers, soaked in water

Large raw king prawns – around 4 per person for a starter portion

Approx 100g plain flour

Approx 100g melted butter

Approx 100g panko breadcrumbs

1 lemon

Salt and pepper

Whatever dipping sauce you fancy

Method

Take each prawn and slice down the back (from the thick end to tail), cutting about halfway through the length to ‘butterfly’ the prawns. Remove any grit and rinse well under cold water.

Lay out 3 baking trays or shallow bowls and fill one of each with the flour, butter and breadcrumbs.

Season the flour with salt and pepper, then take one portion of prawns and coat well in flour. Next, dunk the prawns in the melted butter, and finally coat in panko breadcrumbs.

Thread the butterflied prawns from top to tail onto a skewer (1 per person), alternating the top and tail with each prawn. When you have a full skewer you might need to sprinkle on some more breadcrumbs to fill in any gaps. Set aside and repeat with the remaining skewers.

When you’ve prepared all your skewers, place the prawns under the grill on a medium heat for approximately 8-10 minutes, turning halfway. The breadcrumbs can fall away, so line your grill pan with foil to keep things nice and tidy.

Prepare your dipping sauce then serve these crispy treats hot from the grill and squeeze over a wedge of lemon to finish.

Thanks to chef Peter at Tameside College for this yummy recipe!

 

 

 

 

Leave a Comment

Comments (1)