Deep-fried Prawn Coated With Homemade Vanilla Sauce Recipe

Rinse and pat dry the prawns thoroughly with paper towels. Leave the tail on for presentation if desired.

Season the prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon lemon juice. Toss gently and let sit for 5–10 minutes while you prepare the batter. Pat dry again if they release moisture.

Prepare dry mix

In a medium bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tbs rice flour (if using) and 1 tsp baking powder until combined and lump-free.

Make cold batter

In a separate chilled bowl, lightly beat 1 egg white until frothy. Add 3 tbs cold club soda (or sparkling water) and 2 tbs ice water to the egg white. Pour the liquid into the dry mix and whisk briefly—do not overmix. The batter should be slightly lumpy and cold to the touch; keep it chilled in the refrigerator until ready to use (about 5–10 minutes).

Place 1 cup panko breadcrumbs in a shallow dish. You will coat each battered prawn in panko for extra crunch. Keep one hand for wet (batter) and one hand for dry (panko) when coating to avoid clumps.

In a small saucepan, combine 1 cup whole milk, 1 tbs heavy cream, 3 tbs granulated sugar and the seeds of 1/2 vanilla bean plus the scraped pod (or use 1 tsp pure vanilla extract added later). Warm the milk mixture over medium heat until it is steaming but not boiling, stirring occasionally to dissolve the sugar.

If using vanilla bean, remove the pod. In a small bowl, whisk 1 tsp cornstarch with 1 tsp cold water to make a smooth slurry. Slowly whisk the slurry into the warm milk mixture. Continue to gently heat and stir until the sauce thickens slightly to coat the back of a spoon (about 2–4 minutes).

Remove the pan from heat. Stir in 1 tsp unsalted butter, 1 tsp pure vanilla extract (if you didn’t use the bean), and 1/4 tsp fine sea salt. Taste and adjust sweetness or vanilla. Keep the vanilla sauce warm on the lowest heat or transfer to a small insulated container; it should be runny enough to coat the prawns but slightly viscous.

Heat about 4 cups neutral oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in about 30–45 seconds, the oil is ready.

Working in batches (do not overcrowd the fryer), hold each seasoned prawn by the tail and dip into the cold batter to coat evenly. Immediately press the battered prawn into the panko breadcrumbs to adhere a light, even crust. Shake off any excess panko.

Carefully lower the coated prawns into the hot oil. Fry 3–4 prawns at a time for 2.5–3.5 minutes, turning once if necessary, until golden brown and the prawns are opaque and just cooked through. Internal prawn time will be short—do not overcook.

Use a slotted spoon or spider to remove prawns and transfer to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Lightly dust with 1 tsp powdered sugar if you want a subtle sweet contrast. Repeat with remaining prawns, keeping finished prawns warm in a low oven (around 200°F / 95°C) if needed.

To serve, arrange prawns on a platter, spoon or lightly drizzle the warm homemade vanilla sauce over each prawn so they are coated but not drenched (about 1–2 tbs sauce per prawn). Garnish with fresh mint leaves and lemon wedges on the side. Serve immediately so the contrast between hot crisp prawns and warm vanilla sauce is maintained.