Coconut Panko Prawns and Sesame Greens

I don’t know if it’s just me, but every time I go out for food, if there is any description of battered, tempura or panko prawns on the menu, it’s one thing I NEVER resist. So, believe me when I tell you that learning to make them yourself is an absolute game-changer. Although it can be a little messy (cleaning up splattered oil from shallow frying is the bane of my life), it’s pretty quick and simple once you get the hang of it.



  • Deep frying pan
  • Standard frying pan with lid
  • Thermometer (If possible)
  • Kitchen roll



  • Peeled jumbo king prawns (leave the tails on, it’s easier to dip and coat them this way)
  • 100g plain flour
  • 1 egg (whisked)
  • 150g Panko bread crumbs (I would recommend Yukata – it’s accessible in most supermarkets)
  • 1 tbsp Garlic powder
  • 20g desiccated coconut
  • 2 tsp Chinese 5 spice
  • Salt and Pepper to taste

The Panko breadcrumb mixture can be adapted depending on how many prawns you wish to cook. Use the measurements as a basis and mix more if necessary! Sometimes the prawns take better than others meaning you can use more or less mix for each prawn.


  • 400g Pak Choi, cabbage or other spring greens
  • 3 tbsp sesame oil
  • 2 minced garlic cloves
  • 1 tbsp soy sauce
  • Sesame seeds to garnish

If you want to use veg like tenderstem brocolli, you may want to blanch them first so they soften enough!


  • 125 ml honey
  • 1 tbsp lemon juice
  • 2 tsp soy sauce
  • 1 red chilli
  • 1 tsp diced ginger or ginger paste
  • 1 tsp sesame seeds
  • 1 tsp spring onion



  1. First fill the deep saucepan with oil, enough to cover at least half the prawn and bring it to the boil on a medium-high heat. The optimal temperature for frying panko in this way is around 170°c – 175°c. Note: If you don’t have a thermometer simply test one prawn! If it isn’t hot enough the oil won’t sizzle when the prawn is put in, and if it is too hot the panko will blacken quickly.
  2. Whilst your oil is heating, it’s time to prep your prawns. A top tip is drying them out slightly with kitchen roll – especially if they have been defrosted – as this will ensure your crumb sticks better!
  3. Keep yourself organised – lay out your crumb ingredients in this order, in three separate bowls: flour, whisked egg and panko mix (Panko crumb, garlic powder, coconut and 5 spice).
  4. Holding onto the tail of your prawn, coat it in flour, then egg and finally the panko mix. Then repeat until all your prawns are coated and ready to fry.
  5. Once your oil is at the right temperature, start frying your prawns! It is important to never overcrowd your pan, only do a few at a time. Cooking time varies depending on the size of the prawns, but flip them over once they’re looking golden, then remove once golden and crispy on both sides. Note: If your oil is too hot, your Panko will cook before the prawn and raw prawns aren’t too delicious.
  6. I like to put my finished prawns in a low heated oven (around 50°c) to keep them warm and crunchy whilst I cook the remaining prawns and sides.


  1. Heat sesame oil in a frying pan on a low-medium heat, and work it around the pan. Add the minced garlic.
  2. Once the garlic begins to brown, add your greens and turn your pan down to a low heat.
  3. Next mix in the soy sauce and then cover the pan, remove it only to mix your greens to ensure an even cook throughout.
  4. Cook for around 4 minutes or until wilted.
  5. After serving, cover with sesame seeds (optional).


  1. Simply mix all the ingredients together and add extra chilli or ginger to taste!
  2. Slice a spring onion and garnish.
  3. Enjoy! 🙂


  • If you prefer a spicy side, substitute the sesame oil for chilli oil for that extra kick.
  • The dipping sauce can also be substituted for any store-bought sauce; I would recommend any of the Blue Dragon stir-fry sachets as they’re very cheap, a good portion size, and delicious (most importantly). I’ve also recently fallen in love with this scotch bonnet honey which would be AMAZING drizzled on top!

Check out some other of my other recipes here! And for more daily recipes be sure to follow Munch on Instagram.

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