Crispy prawns with wasabi mayo & sweet chilli pepper dip

These tempura-style prawns with punchy dips make a great nibble to serve with drinks

  • Prep:25 mins
    Cook:5 mins
  • More effort

Nutrition per serving

  • kcal 91
  • fat 6g
  • saturates 1g
  • carbs 5g
  • sugars 2g
  • fibre 0g
  • protein 3g
  • salt 0.31g


  • 1 egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for frying
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice


If you can’t get potato flour, use half plain flour and half cornflour. I like potato flour because it has a high starch content, making the batter extra crunchy. It won’t stay crisp for long though – so get ahead with everything else and fry these at the last minute.


  1. To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.

  2. In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.

  3. Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

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