Panko-Crumbed Prawn Roll
with Coconut Sweet Chilli Mayo & Wedges
- Milk
- Gluten
- Wheat
- Eggs
- Crustaceans
- Soy
- Soy
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Cashew
- Walnut
- Macadamia
Adding another fusion dish to your repertoire by introducing you to this banging prawn roll! You'll be crumbing the prawns in a delicious panko-coconut crumb and then pan frying them to get the crispiest texture. Top it all off with some smokey aioli and wedges to serve.
Ingredients
2
potato
1 clove
garlic
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 packet
mixed salad leaves
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
2 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a small microwave-safe bowl, heat the butter in 10 second bursts, until slightly softened. • Add garlic and mash with a fork to combine. Season with salt and pepper. Set aside.
• In a shallow bowl, add the plain flour and salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl add panko breadcrumbs (see ingredients). • Pat peeled prawns dry, then toss in plain flour to coat. Dip prawns into the egg mixture and finally into the panko.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook prawns until golden and cooked through, 2 minutes each side. Transfer to a paper towel-lined plate. Season with salt.
• In a medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. Season to taste. • Slice hot dog buns in half lengthways, three quarters of the way through, then spread with garlic butter. • Bake hot dog buns directly on a wire oven rack until heated through, 3 minutes.
• Fill buns with mixed salad leaves and panko-crumbed prawns, then drizzle over coconut sweet chilli mayonnaise. • Serve with wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the taste, especially praising the coconut sweet chilli mayo. Some found it lacked coconut flavour or wanted less spice.
- Ease of prep: Crumbing the prawns was time-consuming and fiddly for many. Several had trouble getting the breadcrumbs to stick properly.
- Suggestions: Double the panko breadcrumbs to fully coat all prawns. Consider adding salad ingredients like tomato or cucumber to the roll.
- Portions: Some found the meal not filling enough on its own. Adding a side salad could make it more substantial.
