Uploaded April 2026 | Updated September 2026, 2 weeks ago
Crispy panko king prawns smothered in a creamy, spicy bang bang sauce – I'll show you how to make these baked OR fried!😋🍤
Ingredients
225 g (8 oz) King Prawns shells removed and prawns deveined
2 tbsp cornflour cornstarch
120 ml (1/2 cup) buttermilk
1 egg
150 g (3 cups) panko breadcrumbs
1 tsp paprika
½ tsp salt
½ tsp black pepper
½ tsp garlic salt
½ tsp celery salt
¼ tsp white pepper
120 ml (1/2 cup) sunflower oil
Bang Bang Sauce:
120 ml (1/2 cup) mayonnaise
2 tbsp sweet chilli sauce
1 tbsp sriracha chilli sauce
1 tsp honey
To Serve:
1 romaine lettuce shredded
2 spring onions scallions chopped
1 tsp dried chilli flakes or 1 fresh red chilli thinly sliced
Instructions
✅Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl and mix together, then put to one side while you make the crispy shrimp/prawns.
✅Pat the king prawns dry using kitchen roll/paper.
✅Place the cornflour in one bowl.
✅Place the buttermilk and egg in a second bowl and lightly whisk to combine.
✅Place the panko, paprika, salt, pepper, garlic salt, celery salt, and white pepper in a third bowl and mix together.
✅Dredge the king prawns in the cornflour, then dip in the buttermilk mixture to coat and finally coat the prawns in the panko mixture. Place the coated prawns on a plate.
✅Heat the oil in a large frying pan over a medium-high heat.
✅Once the oil is hot, add the prawns.
✅Cook for 3-4 minutes, turning once, until golden brown. Then remove from the pan and place on a plate lined with kitchen roll to soak up any excess fat.
✅Place the shredded romaine on a serving plate, top with the crispy shrimp/prawns and drizzle over 3 tbsp of the bang bang sauce.
✅Sprinkle on the chopped spring onions (scallions) and the chilli flakes and serve.
Crispy panko king prawns smothered in a creamy, spicy bang bang sauce – I'll show you how to make these baked OR fried!😋🍤
Ingredients
225 g (8 oz) King Prawns shells removed and prawns deveined
2 tbsp cornflour cornstarch
120 ml (1/2 cup) buttermilk
1 egg
150 g (3 cups) panko breadcrumbs
1 tsp paprika
½ tsp salt
½ tsp black pepper
½ tsp garlic salt
½ tsp celery salt
¼ tsp white pepper
120 ml (1/2 cup) sunflower oil
Bang Bang Sauce:
120 ml (1/2 cup) mayonnaise
2 tbsp sweet chilli sauce
1 tbsp sriracha chilli sauce
1 tsp honey
To Serve:
1 romaine lettuce shredded
2 spring onions scallions chopped
1 tsp dried chilli flakes or 1 fresh red chilli thinly sliced
Instructions
✅Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl and mix together, then put to one side while you make the crispy shrimp/prawns.
✅Pat the king prawns dry using kitchen roll/paper.
✅Place the cornflour in one bowl.
✅Place the buttermilk and egg in a second bowl and lightly whisk to combine.
✅Place the panko, paprika, salt, pepper, garlic salt, celery salt, and white pepper in a third bowl and mix together.
✅Dredge the king prawns in the cornflour, then dip in the buttermilk mixture to coat and finally coat the prawns in the panko mixture. Place the coated prawns on a plate.
✅Heat the oil in a large frying pan over a medium-high heat.
✅Once the oil is hot, add the prawns.
✅Cook for 3-4 minutes, turning once, until golden brown. Then remove from the pan and place on a plate lined with kitchen roll to soak up any excess fat.
✅Place the shredded romaine on a serving plate, top with the crispy shrimp/prawns and drizzle over 3 tbsp of the bang bang sauce.
✅Sprinkle on the chopped spring onions (scallions) and the chilli flakes and serve.
