Panko Prawns and Scallops

We love this dish in the summer – sitting outside with a big bowl of crunchy prawns and scallops with a nice salad and a selection of dipping sauces…  Panko crumbs are wonderful Japanese style breadscrumbs and give a really crisp crunchy texture to food.  They can befound in the Asian section any supermarket these days…

1 dozen green prawn cutlets

1 dozen fresh scallops

12 cup plain flour

Salt & pepper

2 beaten eggs

2 cups Panko Crumbs

Butter and Olive oil for frying

Place the scallops and prawns in a large bowl

Season the flour with salt and pepper

Sprinkle over the prawns and scallops and make sure they are all evenly coated.

Place in a colander and shake off excess flour

Beat the eggs together in a large bowl

Tip the prawns and scallops in and stir to combine – each one should have a generous coating of egg

Have the breadcrumbs ready in another large bowl and tip in the eggy prawns and scallops and shake thoroughly to coat

Using tongs, pick them out of the crumbs and shallow fry them in the sizzling butter and olive oil in a large frying pan

Serve immediately

Bon Appetit!

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