The prawns constitute one of the most appreciated shellfish worldwide, and we can cook them in multiple ways and are perfect to serve on special occasions. On this occasion we are going to teach you to prepare them in a different way, battered with a mixture of Panko and Coco. Stay at recipes.Net and learn to prepare prawns battered with Panko, you will love it!
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make prawns battered with Panko: |
| 500 grams of prawns 200 grams of panko 120 grams of grated coconut 3 units of eggs 1 cup of cava 5 grams of fresh parsley 1 pinch of garlic pasta 1 pinch of salt 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, popular at other parties, ideal accompany with white, fried wine |
Ingredients to make prawns battered with Panko:
1. The first step to make our rebozed shrimp recipe is to prealist the ingredients. Remember that this seafood has different sizes and you can use the one you like best.
2. The first thing we are going to do is remove the peel that covers the prawns and vein that is located on the spine.
3. Now, lets marinate our seafood. To do this, place the prawns on a deep plate, add the cava or white wine, fresh parsley, black pepper and garlic pasta. Marina for 30 minutes in the fridge or refrigerator.
4. Take the eggs to a deep bowl and throw them like its forces to make an omelet, add salt and black pepper to taste.
5. We are going to make the prawns of the prawns. Thus, we first pass each of the prawns through the Panko, then through the eggs and finally in the grated coconut.
6. Once the prawns resent them so that we can fry them.
7. carries a pan over medium heat with enough frying oil.
8. Once the oil is hot, fry the prawns very carefully. You must prevent them from sticking and, depending on the size of your pan, cooking them little by little.
9. Once fried on the side and side, retire them to a plate with absorbent paper to remove excess fat. Remember that as coconut contains sugar we must take into account that we cannot let fry for a long time to prevent our seafood from getting cooking and not to burn the sugary coconut.
10. serves the shabs battered with very hot Panko. Ideally, this recipe is consumed as an entry of any dinner or food, such as baked steak or grilled spine, adds some grated coconut on top to decorate each of the dishes. If you want more recipes with prawns and have any comments or restlessness, write us. Enjoy!
