top of page

Cocktail Prawns with Asian Dipping Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Cocktail Prawns with Asian Dipping Sauce Recipe by Nadine Lloyd


(Makes 16-24)

Dipping sauce:

  • 2½ tablespoons fish sauce

  • 2 tablespoons soy sauce

  • Juice from 1 lime

  • 1 teaspoon garlic – freshly crushed

  • 1½ teaspoons ginger – freshly grated

  • 1½ teaspoons Sriracha sauce

  • 1 tablespoon caster sugar

  • 1½ cups water

  • 1 litre (2.1pt) grape-seed oil

  • ½ cup plain flour

  • ½ cup corn flour

  • 1 teaspoon salt

  • 2 eggs

  • 4 tablespoons water

  • 1kg (2.2lb) peeled raw prawns

  • 2 cups panko crumbs


Dipping sauce:

In a medium-sized bowl, whisk all sauce ingredients together.

Cover and place in the refrigerator.

Preheat the oil in a large saucepan.

In a small bowl, mix the flour, corn flour, and salt together.

In a second bowl, beat the eggs and water together.

Holding each prawn by the tail, coat the prawn in the flour mix.

Dip the prawn into the egg mixture.

Immediately coat the wet prawn with panko crumbs.

Place the coated prawns onto a tray lined with baking paper.

Once all the prawns are coated, fry them, 4 at a time, in the oil until golden brown. 

Remove and place onto paper towel to drain.

Arrange the prawns on a serving platter along with the dipping sauce.

Serve hot.

Return to:

bottom of page