Panko-Dukkah Crusted Banana Prawns (serves 4)

Panko-Dukkah Crusted Banana Prawns (serves 4)

by Ryan Ivanov, December 22, 2015

500g raw Banana Prawns, shelled, deveined, leaving tails intact

100g panko breadcrumbs

100g dukkah

1 egg

¾ cup milk

100g plain flour

¼ tsp salt

1/8 tsp white pepper

Oil for shallow frying


Tahini yoghurt

250g natural yoghurt

½ cup tahini

Juice of ½ lemon

¼ tsp salt

1 tbsp honey

2 tbsp parsley, chopped

1 clove garlic, grated


  1. Thaw and peel prawns and devein, leaving the tails intact.
  2. Place the flour, salt and pepper in one tray or bowl. Beat the egg and milk together and place in a separate bowl. Place the panko breadcrumbs and dukkah in another bowl.
  3. Coat a prawn in flour, then dip in the egg and milk mixture, then coat generously in the panko dukkah mixture and place to a prepared tray. Repeat with all prawns.
  4. Make Tahini yoghurt: Mix the yoghurt, tahini, lemon juice, salt, honey, garlic and parsley together in a small bowl.   Mix well and set aside.
  5. Take a frying pan and heat some oil until hot. Fry the panko dukkah crusted prawns on each side until golden (about 3 mins each side). Drain on paper towel.
  6. Season with extra salt if required and serve with the Tahini yoghurt.