Banana Prawns were on special and I bought 500g. When I was shelling and deveining them, my hand became very itchy. When I finished the preparation of Prawns, I couldn’t stand the itchiness. I washed my hands throughly and had a look at them. OMG!!! My hands were very red. It must have been an allergic reaction. I will wear rubber gloves next time. By the way, these Baked Crumbed Prawns were delicious. I had no allergic reaction.


4 Servings


500g large Prawns *I had 250g after shelled
1 tablespoon Sake (Rice Wine)
Salt & Pepper
1 teaspoon Onion Powder
3 to 4 tablespoons Plain Flour
1 large Egg *whisked
1 cup ‘Panko’ Breadcrumbs
2 tablespoons Olive Oil
1/6 teaspoon fine Salt
Tartar Sauce OR your favourite sauce to serve

  1. Clean Prawns, remove shells, devein, and make some cut on the lower parts of the Prawns, so that the Prawns won’t curl up. *Note: If you stretch the cut area and break the fibre, you can keep the Prawns almost straight.
  2. Sprinkle with Sake (Rice Wine), lightly season with Salt & Pepper, sprinkle with Onion Powder, and set aside.
  3. Prepare three bowls. One for Flour, one for Egg and one for ‘Panko’ Breadcrumbs. Add Olive Oil and Salt to ‘Panko’ and mix well.
  4. Preheat the oven to 220℃. Line a baking tray with baking paper.
  5. Coat the Prawns with Plain Flour generously, dip into whisked Egg, then coat with ‘Panko’. Arrange them on the prepared tray.
  6. Bake for 10 minutes OR until nicely browned. If your Oven has a fan-forced baking setting, it would be perfect, and cooking time can be shorter.
  7. Serve immediately, with Tartar Sauce OR your favourite sauce.