Sesame prawn cutlets with honey soy sauce

Neil Perry
Panko breadcrumbs lend these prawns a really great crunch.
Panko breadcrumbs lend these prawns a really great crunch. Photo: William Meppem

You can use ordinary breadcrumbs for the prawns, but the panko variety have a really great crunch. A little finely sliced pickled ginger is also great through the honey soy sauce.


12 medium green (uncooked) king prawns, peeled

2 cups panko breadcrumbs

3 tbsp sesame seeds

sea salt

1 cup plain flour

5 eggs, lightly whisked

vegetable oil, for deep frying

Honey soy sauce

2/3 cup water

1/2 cup honey

2 tbsp soy sauce

small knob fresh ginger, peeled, finely grated

1/2 long red chilli, seeds removed, finely diced

3 tsp fresh lime juice


To make the sauce, combine water, honey, soy sauce, ginger and chilli in a small saucepan over medium heat. Bring to the boil and simmer, stirring constantly for 2-3 minutes, or until sauce has thickened slightly. Remove from heat, and stir in the lime juice. Check seasoning.

Use a small sharp knife to cut a slit along the back of each prawn (don't cut all 
the way). Use your fingers to gently open 
each prawn to sit flat. Keep tail intact.

Combine panko crumbs and sesame seeds in a bowl, and season to taste with salt. 
Place flour and eggs in separate bowls. Dip a few prawns at a time in flour 
until well coated, shaking off any excess, then in egg and then in the panko mixture, pressing firmly to coat.

Place in a single layer on a plate. 

Add enough oil to a large frying pan to reach a depth of 2cm. Heat over medium heat. Cook the prawns in batches without crowding the pan and cook for 1-2 minutes until just cooked through and golden. Drain on a paper towel. 

Repeat with remaining prawns. If necessary, add some extra oil to the frying pan, and bring back up to temperature before cooking the remaining prawns.

Serve the prawns on a platter with the honey soy sauce on the side.