Bang Bang Prawns
By MorrisonsTry this recipe for Ramadan with these amazing Bang Bang Prawns from @cookingwithzainab. With minimal prep and cooking time, they are perfect for Iftar and a real treat!Time and servings
Ingredients
18 total- 300g raw king prawns, peeled and deveined
- 150ml buttermilk
- 1 large egg
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp sriracha hot chilli sauce
- 1 red chilli, chopped
- Small bunch of chives, chopped
- 150g Panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp chilli flakes (optional)
- 1/2 tsp dried oregano
- 3 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp sweet chilli sauce
- 1 tbsp honey
- Vegetable oil, for deep frying
Method
6 stepsStep 1
In a bowl, combine the prawns with buttermilk, the egg, plain flour, 1 tsp salt, 1 tsp black pepper, and 2 tbsp sriracha. Mix well.
Step 2
In a separate bowl, mix the Panko breadcrumbs with 1 tsp salt, 1 tsp black pepper, garlic powder, chilli powder, chilli flakes (if using), and dried oregano.
Step 3
Dip each prawn into the seasoned Panko mixture, ensuring they're fully coated.
Step 4
Heat vegetable oil in a deep frying pan or pot over medium heat. Fry the coated prawns in batches for about 2 minutes, or until golden brown and crispy. Drain the fried prawns on a kitchen towel.
Step 5
To make the Bang Bang Sauce, in a bowl, whisk together the mayonnaise, rice vinegar, sweet chilli sauce, 2 tbsp sriracha, and honey.
Step 6
Pour the Bang Bang sauce over the fried prawns. Garnish with chopped red chilli and chives. Serve immediately.