Camarões panados


From former site, owner unknown.

It requires more work but is a good starter for a dinner party.

Adapted from a recipe by Maria Celestina de Mello e Senna.     Read the original recipe | Leia a receita original

12 large prawns
2 spring onions, chopped fine
1 clove garlic, finely minced
salt and pepper to taste
2 tsp of chopped ginger, chopped fine (optional)
beaten eggs
Panko crumbs
oil for frying
12 wooden barbecue skewers (longer than the prawns)

Wash the prawns.  With sharp scissors, cut along the back of the shells and peel them off carefully to avoid breaking off the heads or tails.   Remove the tiny intestine.

With a knife,  cut half-way down the backs  in the middle, rinse and pat dry with paper towels.

Make a mixture of finely chopped spring onions, garlic, ginger and salt and pepper and stuff a little of it into the backs of the prawns.

Drive a wooden skewer the length of the prawn, from head to tail (to prevent it from curling while cooking).

Coat each prawn in flour, then in beaten egg and finally in breadcrumbs (you can do this twice).   


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