Panko Prawns with Yuzu Mayo

Featured on Eva Pau’s Asian Christmas, this dish combines Japanese-inspired textures with bright festive presentation. The prawns are skewered for neat frying, double-coated for extra crunch, and paired with a yuzu mayo that balances richness with sharp citrus notes. The seaweed sesame topping adds an extra savoury layer, giving the finished plate both visual appeal and umami depth.

Panko Prawns with Yuzu Mayo

These panko prawns are crisp, light, and full of texture, coated in golden breadcrumbs and served with a creamy yuzu mayo that adds citrus brightness and gentle heat. Finished with a homemade seaweed sesame topping, they make an elegant starter or party plate with plenty of flavour and crunch.

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Prep Time 20 minutes mins

Cook Time 19 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Appetizer, Side Dish, Snack, Starter

Cuisine: Asian Fusion, Japanese

Ingredients Method Notes

Ingredients

  

For the Panko Prawns

• 400 g large prawns 16–20 prawns, peeled and deveined, thawed if previously frozen
• 2 eggs
• 150 g flour
• 160 g panko breadcrumbs
• Salt
• Black pepper
• 1 snack pack seaweed 4g
• 1 tbsp white sesame seeds roasted

For the Yuzu Mayo

• 60 g Japanese mayonnaise
• 1½ tsp sugar
• 3 tsp yuzu concentrate
• 1½ tsp cream cheese
• 1 tsp Lee Kum Kee Yuzu Chilli Sauce

Method

 

Make the Seaweed Topping

1. Crush the snack seaweed into fine crumbs using your hands.
2. In a small shallow pan, gently heat the roasted sesame seeds over low to medium heat.
3. Add the crushed seaweed and mix for 30 seconds. Set aside.

Make the Yuzu Mayo

1. In a small bowl, combine Japanese mayonnaise, sugar, yuzu concentrate, cream cheese, and yuzu chilli sauce.
2. Add a small pinch of salt and mix until smooth.

Prepare the Prawns

1. Insert a 6-inch skewer lengthways through each prawn to help keep them straight during frying.
2. Prepare a breading station with:
3. one bowl of beaten eggs
4. one bowl of flour seasoned with salt and pepper
5. one bowl of panko breadcrumbs
6. Coat each prawn in flour, then egg, then panko breadcrumbs.
7. For extra crunch, dip again in egg and return to breadcrumbs for a second coating.

Fry the Prawns

1. Heat about 1 inch of oil in a shallow pan to 170°C.
2. Fry the prawns for 3 minutes on each side until golden brown and cooked through.
3. Transfer to kitchen paper to drain excess oil.

Serve

1. Spoon the yuzu mayo into a small bowl and place it in the centre of a serving plate.
2. Arrange the prawn skewers around the bowl.
3. Sprinkle with the seaweed sesame topping before serving.

Notes

• Double coating gives a thicker, crunchier crust.
• Skewering helps prawns cook evenly and present neatly.
• Best served immediately while hot and crisp.