Lime Panko Prawns with Ginger and Soy Vegetables

Just a little Asian dish to show today. It’s uncomplicated and quick to make but tasty and can be replicated with different Asian flavours in the stir fry for next time. 

Serves 2


  • 150g prawns
  • 1 egg, beaten
  • flour (to half fill a bowl), seasoned
  • panko breadcrumbs (to half fill a bowl)
  • 100g edamame beans
  • 100g mushrooms, chopped
  • 100g spinach, roughly chopped
  • 1 pepper, chopped
  • 3 spring onions, diced
  • 3 garlic cloves, diced
  • thumb sized piece of root ginger, diced
  • chilli flakes
  • 1 lime, split into quarters, saving 2 for garnishing
  • 2-3 tbsp soy sauce


  1. Start by prepping the prawns – stretch each prawn out that that it is slightly straighter, being careful not to break them. Dip each prawn in the flour, then the egg, then the panko breadcrumbs and set aside
  2. For the stir fried veg, using a wok, fry off the garlic and ginger for a couple of minutes, then add the mushrooms and peppers and cook for 6 minutes
  3. Meanwhile heat a frying pan with 1cm of oil and once hot fry the prawns for 5 minutes, flipping halfway through. Squeeze half of the lime over the prawns whilst cooking
  4. Back to the veg, whilst the prawns are cooking, add the edamame beans, spinach, soy sauce and spring onions and fry for 3 minutes or until everything is cooked through. Season and add chilli flakes to taste
  5. To serve, plate up the vegetables and prawns and garnish with the reserved lime