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Dynamite Prawns
Crispy prawns tossed in a creamy, spicy, slightly sweet and tangy sauce.
Dynamite Prawns — No Ketchup Needed!
No ketchup and no sweet chili sauce. The sauce is creamy, slightly sweet, spicy and a little tangy.
Dynamite Sauce
- ½ cup mayonnaise
- 1½–2 tbsp sriracha
- 1 tbsp honey
- 1–1½ tsp lemon juice
- ½ tsp garlic powder
- ½ tsp paprika or Kashmiri red chili powder
- Tiny pinch of salt
For the Prawns
- 500 g prawns, cleaned and deveined
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- ½ cup cornstarch
- Oil, for frying
- Chopped green onions and sesame seeds, for garnish
Instructions
- Make the sauce: Whisk mayonnaise, sriracha, honey, lemon juice, garlic powder, paprika or Kashmiri chili powder, and salt until smooth. Taste and adjust.
- Prepare the prawns: Pat the prawns dry and season lightly with salt and black pepper.
- Coat: Mix the flour and cornstarch. Coat the prawns just before frying, shaking off the excess. The flour and cornstarch are for the coating — not the marinade.
- Fry: Fry in hot oil in batches until golden, crisp and cooked through. Drain well.
- Toss: Add the hot crispy prawns to the prepared sauce and toss until evenly coated.
- Finish: Garnish with chopped green onions and sesame seeds and serve immediately.
Quick Tip
Mix and taste the sauce before tossing in the prawns. For a sweeter restaurant-style sauce, increase the honey to 1½ tbsp. For more heat, use the full 2 tbsp sriracha.
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