Japanese Style Deep Fried Prawns

    35 mins

    Prawns are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

    227 people made this

    Serves: 4 

    • 450g medium prawns, peeled (tails left on) and deveined
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 1 cup (125g) plain flour
    • 1 teaspoon paprika
    • 2 eggs, beaten
    • 1 cup (100g) Japanese panko bread crumbs
    • 1 litre vegetable oil for frying

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the prawns in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
    2. Heat the oil in a deep-fryer or deep skillet to 190 degrees C (375 degrees F). Dip each prawn into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

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    Reviews in English (223)


    Excellent recipe and easy to make. Messy, though, so be prepared. My only suggestion would be to dredge, dunk and coat all the shrimp first then let sit on a wire rack or parchment paper while the oil comes up to temp. This does two things. 1) it allows the coating to become set. 2) it greatly facilitates the deep frying process so the oil is not sitting and breaking down while you prepare subsequent batches.  -  07 Jun 2010  (Review from Allrecipes US | Canada)


    Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.  -  03 Dec 2009  (Review from Allrecipes US | Canada)


    Wow! These are by far the best tasting fried shrimp I've ever eaten. My husband is a bit of a food snob and he devoured every last one. This is a recipe that I will make again and again. It's fast, super easy and the finished product is very impressive. I followed the recipe with the exception on the flour and panko, which I reduced by half. Turned out to be the right amount with little waste. Perfect!  -  13 Sep 2008  (Review from Allrecipes US | Canada)