Central American Spiced Crispy Breaded Prawns
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Central American Spiced Crispy Breaded Prawns

with Roasted Garlic Mayo and Chives

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time15 minutes


serving amount

150 grams

King Prawns

(Contains Crustaceans)

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

2 unit(s)

Garlic Clove

1 bunch(es)


64 grams


(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Plain Flour

1 tbsp

Oil for the Breadcrumbs

1 unit(s)

Egg for Binding

(Contains Egg)


Nutritional information

Energy (kJ)1184 kJ
Energy (kcal)283 kcal
Fat13.5 g
of which saturates1.5 g
Carbohydrate28 g
of which sugars1.3 g
Protein13 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Baking Tray
Aluminum Foil
Chopping Board
Small Bowl



a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Drain the prawns, then pop onto a plate and pat dry with a paper towel.

c) Once dried, discard the paper towel and add the plain flour (see pantry for amount) to the prawns. Toss to coat the prawns in the flour, ensuring they're completely coated. IMPORTANT: Wash your hands and equipment after handling raw prawns.

d) Crack the egg (see pantry for amount) into a medium bowl and whisk. In a separate medium bowl, combine the breadcrumbs, Central American spice blend, 0.25 tsp salt and the oil for the breadcrumbs (see pantry for amount). Season with pepper.


a) Add the prawns to the bowl of egg and mix to coat well.

b) Dip the prawns into the breadcrumbs, ensuring they're completely coated, then transfer to a lined baking tray.

c) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop on the tray alongside the prawns.

d) Pop on the top shelf of your oven to cook until crisp and golden, 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


a) While the prawns bake, finely chop the chives (use scissors if easier).

b) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

c) In a small bowl, mix the garlic with the mayo and two thirds of the chives. Season with salt and pepper.

d) Once the prawns are cooked, remove them from the oven. Pop the prawns onto your serving plate and sprinkle over the remaining chives, serve alongside your roasted garlic mayo for dipping to finish.



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