Crispy breaded prawns

Crispy breaded prawns
Serves 4
50g panko breadcrumbs
50g flour
1 egg, beaten with a dash of milk or water
300g raw tiger prawns, peeled
Sunflower oil, for shallow-frying

To serve
Lemon wedges
Sweet chilli sauce
  1. Put the panko breadcrumbs into a shallow dish, flour in a second dish and the beaten egg into a third.
  2. Dip the prawns in the flour, then the egg and finally the breadcrumbs. Set aside.
  3. Take a large frying pan, pour in a 2 cm depth of sunflower oil and heat it gently for about five minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds.
  4. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are golden in colour. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
  5. Serve the prawns with a wedge of lemon and homemade sweet chilli sauce.

Per serving: 437kcals, 29.3g fat (3.3g saturated), 19g carbs, 6g sugars, 23.8g protein, 1g fibre, 0.161g sodium