Ingredients

Raw prawns - 500 g
Flour - 1/4 cup
Egg mixed with 1 Tbsp water - 1
Salt - 1/2 tsp
Panko breadcrumbs - 1 cup
Chopped dill - 1/4 cup
Flavorless oil to cook
Lime wedges, to serve

Dipping Sauce

Aioli - 1/2 cup
Wasabi - 1 tsp
Chopped dill - 1 Tbsp
 

Method

1. Pat the prawns dry with a paper towel. Place the flour in a small bowl and then dust prawns in the flour, shaking off any excess flour.
2. Place the egg and water into a separate small bowl and whisk together with the salt.
3. Place the breadcrumbs and dill into another small bowl.
4. Dip the prawns into the egg and then cover with breadcrumbs.
5. Place the prawns onto a plate, cover and put into the fridge until ready to cook.
6. To make the sauce, in a small bowl, combine the aioli, wasabi and dill.
7. To cook the prawns, heat ½ cm oil in a non-stick frying pan. Cook them in batches for 2 or 3 minutes each side until golden. Remove from the oil and place on a plate lined with a paper towel to drain.
8. Serve hot with the dipping sauce and lime wedges.