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1
Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
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2
Cut slit in each prawn about 1/4 inch deep.
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3
In a mixing bowl, whisk together eggs and milk until frothy.
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4
In a plastic bag, add flour and pepper and shake well to blend.
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5
In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
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6
Dip prepared prawns individually into the egg mixture to coat well.
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7
Drop each prawn into the flour mixture and shake to coat well.
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8
Dip the prawns again in the egg mixture, turn to coat well.
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9
Drop each prawn into the Panko crumb mixture and shake until well coated.
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10
Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
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11
In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350u00b0F.
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12
Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
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13
Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
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14
Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.
