• 1 egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for frying

For the wasabi mayo

For the sweet chilli pepper dip


  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Recipe from Good Food magazine, February 2009

Goes well with


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