Dynamite Prawns Recipe

Prepare prawns

Pat prawns dry with paper towels. Using a small sharp knife, make 2 shallow slits on the underside of each prawn and gently press to straighten them; leave tails intact for presentation. Lightly season prawns with 1/4 tsp fine salt.

Make batter

In a medium bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch and 1 tsp baking powder and 1 tsp fine salt. In a separate small bowl whisk 1 cold egg briefly, add very cold sparkling water (about 3 oz) and 3 ice cubes to keep mixture cold. Pour the liquid into the dry ingredients and stir once or twice with chopsticks or a fork — batter should be lumpy and cold; do not overmix or it will lose crispiness.

Heat oil

Pour about 1 liter of vegetable oil into a deep frying pan or pot and heat to 180°C (350°F). If you don't have a thermometer, test with a drop of batter — it should sizzle and rise immediately without burning.

Fry prawns

Working in batches (do not overcrowd), dip each prawn into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch until batter is crisp and pale golden. Remove with a slotted spoon and drain on a wire rack set over a tray or on paper towels. Keep warm in a low oven (100°C / 210°F) if necessary while you finish remaining prawns.

While prawns fry, combine 1 tbs mayonnaise, 1 tsp sriracha, 1 tsp sweet chili sauce, 1 tsp ketchup, 1 tsp honey, 1/2 tsp rice vinegar, 1/2 tsp minced garlic, 1 tsp extra Japanese mayonnaise (optional to adjust creaminess), 1/2 tsp fresh lime juice, 1/4 tsp smoked paprika, 1/4 tsp salt and a pinch (1/8 tsp) white pepper in a bowl. Whisk until smooth and taste — adjust heat or sweetness (add more sriracha or honey) to preference. Keep sauce at room temperature.

For a thinner glaze rather than a thick coating, stir in up to 1–2 tsp warm water or extra 1 tsp mayonnaise to reach desired consistency.

Reserve about 1–2 tbs of the sauce for drizzling; toss the majority with the hot fried prawns to coat just before serving (see next section).

Place hot drained prawns in a large bowl. Pour most of the prepared sauce over the prawns (leave 1–2 tbs for drizzling) and gently toss until each prawn is lightly coated. Work quickly so batter stays crisp.

Arrange coated prawns on a serving platter. Drizzle reserved sauce over the top in a thin stream for visual effect.

Scatter thinly sliced spring onions and toasted sesame seeds over the prawns. Add microgreens if using and serve immediately with lemon or lime wedges on the side for squeezing.

Optional: Serve with steamed rice or a simple crisp salad. Leftovers lose crispiness — reheat briefly in a hot oven (200°C / 400°F) for 5–7 minutes to revive crunch.