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Deep-fried Stuffed Prawns

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Recipe Ingredients

Pork Stuffing

  • 1 1⁄2 cups pork or chicken mince
  • 2 tbsp coriander, chopped 1 tbsp mint, chopped
  • 1 tbsp dill, chopped
  • 2 cloves garlic, crushed
  • 2 tsp fresh ginger, grated 2 medium chillies, seeds removed and finely chopped
  • 2 tsp lime zest (lemon zest will do if you can’t find limes)
  • 1 tsp brown sugar or
  • palm sugar
  • 1 tsp fish sauce

Honey-ginger dipping Sauce

  • 1⁄2 cup soya sauce
  • 3 tbsp black Chinese vinegar or balsamic vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tsp runny honey
  • 1 red chilli, sliced
  • 1 spring onion with top, thinly sliced
  • 1 tbsp fresh coriander, roughly chopped



  • 18 large tiger prawns cornflour, for coating
  • the prawns
  • 1 egg, beaten
  • 11⁄2 to 2 cups fresh breadcrumbs
  • oil for deep-frying 



Recipe Directions

  1. Make the stuffing first by mixing all the ingredients well. Set it aside in the fridge, uncooked, until required.
  2. Make the dipping sauce next. Place all the ingredients in a jar with a tight-fitting lid and give it a good shake. Leave all those gorgeous flavours to mingle while you prepare the prawns.
  3. Remove the heads and shells from the prawns, but leave the tails intact. Butterfly the prawns and remove the sandy veins.
  4. Open each prawn out and place a tablespoon of the pork or chicken mix onto it; close it up again. Roll each prawn in a little cornflour, dip into the egg and coat with the breadcrumbs. Chill in the fridge so that the crumbs can set.
  5. Deep-fry until crisp and golden, drain on paper towels and serve with the dipping sauce.


Tip: If you would rather not use crumbs, then you can cut strips of spring-roll pastry and wrap them around the prawns, leaving the tails exposed.

Each Serving:

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