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Japanese Panko Prawns with Shichimi Togarashi

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. This is a recipe kindly provided to us by Hayley Hutchison-Hudson, Executive Chef at SnaffleS Cuisine/Gourmet Dog Bisquits

Serves 4 persons for a starter

Serves: 4


  • 12 x Large raw prawns or crevettes
  • 150 gms flour
  • 1-2 eggs
  • Panko breadcrumbs
  • 20 x gms of Pinch Shichimi Togarashi
  • Salt
  • Sunflower oil for shallow frying

Shichimi Togarashi


Peel the prawns leaving the tail intact. Holding the tail, place the prawn on its back and slice 3/4 deep along the length of the prawn. Do not cut all the way through as you only want to butterfly the prawn, not cut it in half! Pull out the vein and discard.
Place the flour in a bowl & season with salt.
In a separate bowl, beat the eggs.
Place the breadcrumbs in a bowl & mix in the Shichimi Togarashi.
Dip a prawn into the flour, then the egg making sure you completely cover it. Dip the prawn into the breadcrumb mixture and completely cover it. Continue to coat all the prawns in the same way.
Heat the oil (about 1cm deep in a frying pan). Test the temperature with a few of the breadcrumbs; they will turn golden quickly if ready. Fry until golden and drain on kitchen paper.

How To Serve

Serve with sweet chilli sauce.

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