Spicy breadcrumbed prawns-skewers with creamy edamame dip
Crispy prawns in spicy panko breadcrumb coating, threaded on skewers, and served with a creamy dip of edamame, coriander and crème fraîche. Seafood Tex-Mex heaven!
Cook the edamame, drain, let cool slightly, then puree with the coriander, crème fraîche, lime juice and 3-4 tsp Kikkoman soy sauce and season with pepper.
Whisk the egg with the chilli and 2 tsp soy sauce.
Mix the cornstarch, flour and baking powder. Dredge the prawns first in the flour and baking powder mixture, then in the egg, then in the panko breadcrumbs and fry in the heated oil until crispy, about 5 minutes.
Thread 2 prawns and 1 bay leaf on each of the skewers and serve with the edamame dip.
You can serve shrimp on lemongrass or rosemary sprigs instead of using skewers.
Nachos are delicious with this.
Recipe as PDF
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