Spicy breadcrumbed prawns-skewers with creamy edamame dip

Total time 30 mins

10 mins preparation time

20 mins cooking time

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!

Ingredients

2 portion(s)

200 g

frozen edamame (alternatively frozen peas)

Salt

Some coriander leaves

2 tbsp

crème fraîche

1 tsp

lime juice

5.50 tsp

Kikkoman Naturally Brewed Soy Sauce

Freshly ground pepper

egg

0.50 tsp

chilli flakes

20 g

cornstarch (approx. 2 tbsp)

30 g

flour (approx. 2-3 tbsp)

0.50 tsp

baking powder

raw, shelled large/king prawns (alternatively: scallops, salmon fillet pieces)

50 g

Kikkoman Panko – Japanese style crispy bread crumbs

2 tbsp

sunflower oil

bay leaves

Also: small wooden cocktail skewers

Nutritional facts (per portion): 2438 kJ / 583 kcal

28.9 g Fat

26.9 g Protein

50.3 g Carbohydrates

Preparation

Step 1

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.

Step 2

Whisk the egg with the chilli and 2 tsp soy sauce.

Step 3

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.

Step 4

Thread 2 prawns and 1 bay leaf on each of the skewers and serve with the edamame dip.

Tips

You can serve shrimp on lemongrass or rosemary sprigs instead of using skewers.

Nachos are delicious with this.

Recipe-ID: 1057

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