Bang Bang Prawns

This was YUM it! We rated it a 9/10 and it will definitely be added to our rotation. The sauce is GOOD - I could eat it without the prawns and I even whipped it up mid week and had it with some plain chicken thigh and rice.

Ingredients

• Sushi Rice + Sushi Vinegar

• 300g Frozen Prawns (Deveined & Thawed)

• 2 tsp Garlic Powder

• 2 tsp Onion Pwder

• 2 tsp Paprika

• 2 tsp Brown Sugar

• 2 Eggs

• 1/2 cup of Flour

• 1 cup of Panko Crumbs

• 1/4 cup Milk

• 2 Tbsp Sweet Chilli Sauce

• 1 tsp Sesame Oil

• 1/2 Tbsp Siracha

• 2 Tbsp Japanese Mayo (Kewpie)

Method

1. Cook sushi rice as per instructions

2. Pat prawns dry using a paper towel or a clean tea towel.

3. Add Prawn Marinade ingredients together - garlic powder, onion powder, paprika, brown sugar, egg, flour and milk and mix until you have a thin sauce / batter consistency.

4. Add prawns to marinade, and stir to coat

5. Then add panko crumbs to shallow bowl or plate and coat prawns

6. Heat some vegetable oil in a pan over a medium to hot heat. Run your hads under tap flick water into the oil - if it crackles it is ready to go

7. Add prawns and cook until golden brown. This should only take about 3 mins.

8. Add prawn sauce ingredients - sweet chilli sauce, seasame oil, siracha and japanese mayo to a bowl and mix.

9. You can use sauce as a dipping sauce or drizzle OR you can add prawns and toss until evenly coated

Recipe adapted from Kitty’s Kitchen