Crispy Panko Prawns with Green Mango Noodle Salad
Light and summery, this Asian-inspired dish is a tasty addition to your menu. If you are feeding more people, you can double or triple the recipe.
How long will it take?
What’s the serving size?
What do I need?
- 100 g dried vermicelli noodles
- 50 g panko breadcrumbs
- 1 tbsp black sesame seeds, plus extra to serve
- 1 large free range egg white
- 1 kg whole jumbo green prawns
- 200g coconut oil
- 1 cucumber, julienned
- 1 large carrot, julienned
- ½ large green mango, julienned
- 4 spring onions, finely sliced
- ¼ cup basil leaves, torn
- ¼ cup mint leaves, torn, plus extra for garnish
For the dressing
- 3 birdseye chilli, roughly chopped
- 3 tbsp palm sugar, grated
- 5 tbsp lime juice
- 2 tbsp fish sauce
How do I make it?
- Make dressing by blitzing the chilli and palm sugar in a small food processor until finely chopped. Add the lime juice and fish sauce and blitz to combine.
- Peel and devein prawns, leaving the tails attached. Place in a bowl and add 3 tablespoons of dressing. Stir to combine and set aside to marinate.
- Place noodles in a bowl and cover with boiling water. Set aside for 2 minutes or until the noodles have softened. Drain well, stir through half the remaining dressing, and set aside to cool.
- Line a baking tray with baking paper.
- Place egg white in a small bowl and lightly whisk. Place panko breadcrumbs and black sesame seeds in a separate bowl and mix to combine.
- Using the tail to hold the prawns, dip half of each prawn into the egg white mix and then in the panko crumbs. Transfer to the lined baking tray.
- Heat oil in a large frying pan over medium-high heat. Cook prawns in batches, for 1 minute each side or until golden, crisp and cooked through. Transfer to a plate lined with paper towel to drain.
- Place the noodles, cucumber, carrot, green mango and herbs on a serving plate and toss to combine. Add prawns and drizzle with the remaining dressing. Sprinkle with black sesame seeds and herbs and serve.