Delos Prawns
Panko Coated Delos King Prawns with Dragon Mayo, Lime and Pickled Cucumber – Chanaka Fernando, Chef Patron at Buddha Bar/3 Flavours
Chanaka Fernando, Chef Patron at Buddha Bar/3 Flavours – Panko Coated Delos King Prawns with Dragon Mayo, Lime and Pickled Cucumber
Ingredients
Serves 5
- 500g Delos king prawns (shells on)
- 200g Panko breadcrumbs
- 60g plain flour
- 3 eggs
Dragon Mayo
- 120g Hellman’s mayonnaise
- 50g sriracha
- 1g sesame seeds
- 1g chopped chives
Pickled Cucumber
- 120 rice vinegar
- 30g sugar
- 1 slice cloves garlic chopped
- 1 red chilli de seedless fine chopped
- 1 sticks lemon grass
- 500g thinly sliced cucumber
- 1 tablespoon chopped dill
- 1tbsp sliced breakfast radish
- 1tbsp spring onions
Method
- Peel the prawns, removing the head, tail and shells.
- Wash in cold water dry in a paper towel.
- In a bowl, beat the eggs.
- Coat the prawns in flour and dip into the beaten egg mix. After this, add panko breadcrumbs and mix, coating the prawns.
- In a bowl, mix all the ingredients for the dragon mayonnaise.
- In a small to medium pan, add rice vinegar, water and lemon grass.
- Bring to the boil and remove from the heat. Add garlic and chilli, leave it to cool to one side.
- Mix the remaining ingredients for the pickled cucumber in a bowl and add 3 tablespoons of pickling liquid.
- Add salt and pepper to taste.
