I'm Nic - Syrie's extremely lucky and much less talented other half. I think it's appropriate that this is my first contribution to her blog. I made these Panko Prawns in the half time break in the second Bledisloe Cup match last weekend (for the uninitiated, the Bledisloe Cup is the most fiercely contested Rugby prize in the world - with the possible exception of the World Cup - and New Zealand and Australia play for it annually). So they took about 5 minutes from prep to bite.
For those of you who haven't Panko'd before, Panko is Japanese for breadcrumb. Panko crumbs are a bit different to normal crumbs, though - they are very light and a little larger than the granulated crumbs we're used to. I have used panko in non-asian dishes (on herb and mustard crusted lamb cutlets) and it's worked out a treat.
Next in our glossary of terms is Kewpie. Kewpie mayo is Japanese mayonnaise. It's sweet and creamy, but not like the horrible sweetness of Miracle Whip. That's really all I can tell you. Next time you're having sushi, ask the waiter to bring you some mayo. They'll bring Kewpie and then you'll know what I mean.
Panko Prawns with Kewpie Mayo
A dozen prawns - get a decent size: they're juicy;
Flour, Egg and Panko (enough for dipping rolling and dipping the prawns in);
So this is a 5-step process and it's all over in about 5 minutes. (Actually I forgot about shelling the prawns...Ok, add another 5 minutes - you're still done before the second half begins).
- Set out the flour, beaten egg and Panko;
- Heat some oil (vege, maze, corn, etc) in a large pot on the stove on high heat for deep frying;
- Coat the prawns in the flour, egg and Panko (in that order); and
- Put them in the hot oil for about 2 minutes.
- Remove the prawns with a dry, steel slotted spoon or strainer, put them on some paper towels for a minute while you put the Kewpie in a bowl...and then sit back and watch the Wallabies get Panko'd.