Kane's Kitchen - 15th November 2011 - Panko Scallops and Prawns with Flash-Fried Calamari

This simple method of deep frying seafood is sure to be a hit with family and friends.  The key to this dish is in the quality of ingredients – use fresh seafood whenever possible. 

Also – why make something from scratch when you can buy a quality ingredient?!  This recipe calls for two readily available Japanese ingredients which can be found in any Coles of Woolworths:

Panko Breadcrumbs – a dry, Japanese breadcrumb.

Kewpie Mayonnaise – a delicious Japanese mayonnaise, usually served with sushi. 

Look for the mayonnaise in the Asian section of the supermarket.

  

Panko Scallops and Prawns with Flash-Fried Calamari

Serves:  4 as an entree    

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

Scallops and Prawns

• 12 scallops, with the roe on
• 12 whole prawns, peeled with tails on
• 2 cups Panko Breadcrumbs (see note)
• ½ cup plain flour
• 3 eggs, beaten
• Pinch of salt and pepper
• ½ cup Kewpie Mayonnaise (see note)
• 2 tblsp teriyaki sauce
• Peanut oil, for deep frying

Calamari

• 2 squid tubes, cut into 2cm rings
• ½ cup plain flour
• Pinch of salt and pepper
• 1 tbsp dried coriander or parsley
• Peanut oil, for deep frying

What You’ll Need To Do:

1.        To prepare the calamari, combine the flour, dried coriander and salt and pepper in a plastic bag and toss through calamari.  Dust off excess flour. 

2.        Heat oil in a deep fryer or heavy based saucepan to 170C.  If there is no temperature gauge, put a wooden spoon into the hot oil.  If it starts to bubble, the oil is hot enough.  Deep fry the calamari for about 1 minute or until a pale golden colour.  Calamari should be crispy.  Drain on absorbent paper towel and season with salt and pepper. 

3.        To prepare the scallops and prawns, combine the flour, salt and pepper in a bowl and lightly coat each scallop and prawn.  Dip each into the egg wash and then coat evenly with Panko Breadcrumbs.

4.        Deep fry in oil at 170C until golden brown.  Drain on paper towel. Season with salt. 

5.        In a small bowl, combine the Kewpie Mayonnaise with the teriyaki sauce and mix. 

6.        Serve the calamari with sweet chilli sauce and the scallops and prawn with the teriyaki mayonnaise. 

Be creative with this recipe.  These make great appetisers or canapés or even as a part of a fresh rocket salad.