Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 15 - Sesame and Panko Crumbed Prawns

Blue Team - Georgia Barnes

Sesame and panko crumbed prawns with wasabi mayonnaise

Serves 4



50 grams panko crumbs

30 grams black sesame seeds

10 grams white sesame seeds

12 banana prawns, peeled, deveined, tails intact

1/3 cup plain flour

2 eggs, lightly beaten

500ml vegetable oil

2 tbsp grapeseed oil

1 tbsp rice wine vinegar

2 teaspoons lemon juice

4 radishes, finely sliced

2 spring onions, sliced

100 grams enoki mushrooms, ends trimmed

salt and pepper, to taste



1 egg

1 tbsp wasabi paste

1 tsp sugar

2 tsp rice wine vinegar

1/2 tsp salt

250ml rice bran oil



2 tbsp garlic chives, finely chopped


  • To prepare the prawns, combine crumbs, black and white sesame seeds and salt and pepper, to taste in a bowl.
  • Dust prawns with flour, dip in beaten egg then coat well with crumb mixture. Repeat the process with all of the prawns.
  • In a large pan, heat vegetable oil over medium heat until it reaches 175C. Gently add 6 prawns to the oil and fry for 2 minutes or until golden brown. Remove and set aside on paper towel. Repeat with remaining prawns.
  • To prepare the vegetables, add grapeseed oil, rice wine vinegar and lemon juice to a medium sized bowl. Stir to combine and season. Add radish, spring onions and mushrooms and toss to coat with the dressing. Set aside.
  • To make the mayonnaise, place egg, wasabi, sugar, vinegar and salt in a large tall jug. Using a stick blender, blend ingredients until slightly thickened. Continue to blend while adding oil in thin, slow, stream, until emulsified and light in colour.
  • To serve, spread some mayonnaise onto each serving plate. Place three prawns on each plate, add dressed vegetables and garnish with garlic chives.