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Crispy King Prawn Bites Recipe

Name: Vietnamese Street Kitchens Crispy King Prawn Bites Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 24 pcs raw king prawns (peeled, deveined, tails removed); 1 cups all-purpose flour; 0.5 cups cornstarch (cornflour); 1 tsp baking powder; 0.5 cups cold sparkling water; 0.5 cups cold beer (optional, instead of sparkling water); 4 pcs ice cubes (to keep batter cold); 1 pcs large egg (lightly beaten); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp garlic powder; 0.25 tsp optional cayenne pepper; 1.5 cups vegetable oil (for deep frying); 4 pcs fresh lemon wedges; 2 tbs fresh parsley (finely chopped, for garnish); 0.5 cups sweet chilli sauce; 0.25 cups mayonnaise; 1 tbs lime juice; 0.5 tsp soy sauce (low-sodium); 0.25 tsp sesame oil (optional); 1 tbs fresh cilantro (finely chopped, optional); 1 cups panko breadcrumbs; 0.25 cups fine cornmeal (optional, mix with panko)

Inspired by Vietnamese Street Kitchen

Time40m

Serves4

Crispy battered bites, sweet chilli dip.

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Ingredients

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Crispy King Prawn Bites

24 pcs raw king prawns (peeled, deveined, tails removed)

1 cups 00 bread flour

1/2 cups cornstarch (cornflour)

1 tsp Baking powder

1/2 cups cold sparkling water

1/2 cups cold beer (optional, instead of sparkling water)

4 pcs ice cubes (to keep batter cold)

1 pcs large egg (lightly beaten)

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1/2 tsp Watkins garlic powder

1/4 tsp optional cayenne pepper

1 1/2 cups vegetable oil (for deep frying)

4 pcs fresh lemon wedges

2 tbs fresh parsley (finely chopped, for garnish)

Sweet Chilli Dip

1/2 cups sweet chilli sauce

1/4 cups Mayonnaise

1 tbs ReaLime juice

1/2 tsp soy sauce (low-sodium)

1/4 tsp sesame oil (optional)

1 tbs fresh cilantro (finely chopped, optional)

Coating (optional for extra crunch)

1 cups Panko breadcrumbs

1/4 cups fine cornmeal (optional, mix with panko)

Method

Crispy King Prawn Bites

Prepare prawns

Rinse prawns under cold water, pat dry thoroughly with paper towels. If any tails remain, remove them so bites are easy to eat. Lightly score the belly of each prawn (a shallow cut) to help them stay straight when frying.

Season prawns

Place prawns in a bowl and season with 1/2 tsp of the salt, 1/4 tsp of the black pepper, and a pinch of garlic powder. Toss to coat and set aside while you make the batter.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, remaining 1/2 tsp salt, remaining black pepper, garlic powder and cayenne (if using). In a separate small bowl combine the lightly beaten egg with cold sparkling water (or cold beer). Pour the wet mixture into the dry ingredients and whisk briefly until just combined; small lumps are fine. Add the ice cubes to keep batter cold if not using immediately. Batter should be thick enough to coat but still airy—add a tablespoon more cold water if too thick.

Prepare coating (optional)

If using panko: spread panko and cornmeal on a shallow plate. Working one or two prawns at a time, after dipping in batter, press into panko to coat lightly for extra crunch. For a purely battered finish, skip this step.

Heat oil

Pour oil into a deep, heavy-bottomed pan or deep-fryer to a depth of at least 2 inches (5 cm). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter—if it sizzles and browns within 30–45 seconds, oil is ready.

Fry prawns

Working in small batches (6–8 prawns depending on pot size), dip each seasoned prawn into the batter to coat completely, optionally press into panko, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes, flipping gently if needed. Do not overcrowd the pan—this drops oil temperature. Use a slotted spoon to transfer cooked prawns to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a pinch of salt and chopped parsley.

Keep warm and serve

If frying multiple batches, keep finished prawns in a single layer on a rack in a 200°F (95°C) oven to stay warm and crisp. When all batches are done, serve immediately with lemon wedges and the sweet chilli dip.

Sweet Chilli Dip

Combine sweet chilli sauce, mayonnaise, lime juice, soy sauce and sesame oil (if using) in a small bowl. Whisk until smooth and well combined. Taste and adjust: add more lime for acidity, more mayo for creaminess, or a pinch of salt if needed. Stir in chopped cilantro if using. Chill for at least 10 minutes to let flavors meld.

Finishing

Arrange crispy king prawn bites on a serving platter, sprinkle with extra chopped parsley, add lemon wedges alongside, and serve with the sweet chilli dip in a small bowl. Recommend serving immediately to retain maximum crispness.