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Panko Prawns
🇿🇦 South AfricaStart & Share

🍤 Panko Prawns

Prince prawns crumbed in panko and served with ponzu or spicy sauce.

ShellfishGlutenEggSoy

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Panko Prawns

How to clean prawns

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

COOKING THE PRAWNSprawns
SOP 9 · Food Book
The ordered amount of prawns will be removed from the container. Place the butterflied prawns on the grill, flesh side down, and grill until the flesh turns white, then turn the prawns over onto the shell, grill the prawns further until the shell turns pink.
PRAWN MARINADE DO NOTSprawns
SOP 9 · Food Book
Don`t pour the marinade ingredients over the prawns and then try and distribute the ingredients throughout the mixture. Don`t use the prawns from the marinade longer than 2 days. Don’t throw the butterflied prawns into the container, pack them neatly. This will ensure quick placing of the prawns on the grill when an order comes, through. Once the kitchen closes, wipe the container down. Move any left over prawns into the cold room. Use these prawns first using the FIFO guidelines. Each 568g portion contains: Typical energy as sold per 100g: 642kcal/2648kJ 182% 372g 531%
EQUIPMENT NEEDED TO PRODUCE PRAWNSprawns
SOP 9 · Food Book
Flat top grill Spatula Large spoon Scale · 10g OR 15g Spicemate · 10ml OR 15ml cooking oil 5g OR 8g Cajun

Ingredients

  • •4 or 8 (head off, shell off - HOSO)
  • •OB dry mix
  • •OB batter mix
  • •Panko crumbs
  • •Palm oil
  • •30ml OR 30ml

Garnish

  • •1 lemon wedge
  • •1g spring onion (green garnish)

Equipment

  • Deep fryer
  • Skimmer

Method

  1. 1Remove the head, shell and tail from the prawns and butterfly them.
  2. 2Dip the prawns in OB dry mix, then batter mix, then panko crumbs.
  3. 3Gently press the crumbed prawns in open hands to flatten and shape them.
  4. 4Deep fry in hot oil (180°C) until golden brown.
  5. 5Drain off excess oil and plate the panko prawns spread out.
  6. 6Serve sauce of choice in a sauce bowl on the coloured plate.
  7. 7Garnish with finely chopped green garnish and a lemon wedge.

Plating

Small coloured plate with sauce bowl.

Tips

  • •Make sure all shell is removed before battering.
  • •Cold oil will make the prawns soak up oil and become soggy.
METHODprawns
SOP 9 · Food Book
1.Clean and butterfly the prawns. 2.Grill the prawns according to OB standards by sprinkling Spicemate over the flesh side and placing them flesh side down on the flat top. 3.If Cajun, sprinkle the Cajun spice over the prawns before grilling. (Do not use Spicemate for Cajun) 4.When prawns turn opaque, turn once (approx. 1 minute) on first side, 30 seconds on 2nd side) 5.Do not press the prawns down while grilling. 6.Plate the prawns on a Platter for One. 7.Serve with guest's side and sauce of choice. 8.Garnish with a lemon wedge. INGREDIENTS CAJUN OPTION
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