Panko crumbed seafood and dipping sauce

Name: Panko crumbed seafood and dipping sauce
Yield: 8
Ingredients: 400 g White fish, cut into fingers (Main); 400 g Salmon, cut into fingers (Main); 12 large Prawns; ¼ cup Flour, for dusting; 2 Eggs, whisked and seasoned; 2 cups Panko breadcrumbs; ½ cup Aioli; 1 tsp Wasabi paste; 1 dash Neutral oil, for cooking; 1 pinch Chopped coriander, to garnish

for 8 people

Babiche Martens

Angela Casley

Food writer for Viva

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A little spice of wasabi in the sauce here adds a nice surprise and a good squeeze of lemon never goes amiss.

Ingredients

400 g	White fish, cut into fingers (Main)
400 g	Salmon, cut into fingers (Main)
12 large	Prawns
¼ cup	Flour, for dusting
2	Eggs, whisked and seasoned
2 cups	Panko breadcrumbs
½ cup	Aioli
1 tsp	Wasabi paste
1 dash	Neutral oil, for cooking
1 pinch	Chopped coriander, to garnish

Directions

Place the seafood on a tray and sprinkle over the flour. Toss to cover evenly.
Dip each piece of fish and the prawns into egg and then breadcrumbs. Lay them separately on a tray. Place a piece of baking paper between layers. Refrigerate until ready to cook.
Combine the aioli and wasabi in a small bowl.
To cook the seafood, heat a little oil in a frying pan. Cook in batches for 2-3 minutes each side or until cooked through.
Serve hot with dipping sauce and a sprinkle of coriander.