Lemony panko prawns

This is so very tasty and makes a great quick dinner

You will need:
3 small zip lock bags, a frying pan and a set of tongs

Ingredients:

150g cooked king prawns
1 tbsp rapeseed oil
15 grams of plain flour
1/2 teaspoon of onion powder
1 pinch cracked black pepper
1 pinch salt
Zest of 1 lemon
1 medium egg whisked
15 grams panko breadcrumbs
1 tbsp light mayo
1 dsp sweet chilli sauce
1 tbsp water
1/2 bag of you favourite salad leaves
Any other salad items you like

Method:

Into the first bag put lemon zest, onion powder, flour, salt and pepper
Whisked egg into the second
Panko into the third
Open your prawns (drain them if necessary)
Put your pan on over a medium heat, once warm tip in the oil
Once oil is running freely round the pan turn down a bit
Put mayo, sweet chilli & water into a small tub with a tightly fitting lid shake all together
Put your salad into a bowl
Tip dressing over salad and mix
Working quickly tip prawns into flour bag, close and jumble together
Next transfer coated prawns (making sure some of the coated lemon zest comes too) into the egg bag
Close and jumble well
Then move to the panko bag, close and jumble well
Gently transfer all the prawns to the pan one by one, fry gently for a minute or so until brown, turn and repeat for the other side.
Slide out of the pan on top of your salad.
Munch immediately!

The nice thing about using the bags is there is no waste and you can't go mad with the breadcrumbs because they are pretty measured. The result is a rough coating that doesn't smother the prawns.