Crispy, golden, and utterly irresistible—Chinese Battered Prawns are the perfect balance of crunch and flavor. Whether served as an appetizer, a side dish, or the star of the meal, these prawns are coated in a light, airy batter and deep-fried to golden perfection. The contrast between the crunchy exterior and the tender, juicy prawns inside makes them a popular favorite at Chinese restaurants and home kitchens alike.
What makes these battered prawns stand out? It’s all about the perfect batter—crispy, light, and never greasy. A mix of cornstarch and flour ensures the crunch factor, while a touch of baking powder adds that airy crispness. Plus, the prawns stay juicy and flavorful, thanks to a quick marinade that enhances their natural sweetness.
These prawns are incredibly versatile—serve them as a snack with a tangy dipping sauce, pair them with a stir-fried vegetable dish, or toss them in a sweet and spicy glaze for a mouthwatering main course. Whether you’re making them for a family dinner, a party, or a weekend treat, this recipe is guaranteed to impress.
Why You’ll Love These Crispy Chinese Battered Prawns
There’s something about deep-fried prawns that keeps people coming back for more. That satisfying crunch, the juicy bite, and the subtle umami flavor make them a go-to dish in Chinese cuisine.
One reason to love these battered prawns is their delicate yet crispy coating. The batter doesn’t feel heavy or thick—it’s light enough to complement the prawns without overpowering their natural flavor. This is achieved by using a blend of flour and cornstarch, which helps create a perfectly crisp shell.
Another reason? They’re quick and easy to make! With just a few ingredients and a simple frying technique, you can achieve restaurant-quality prawns in the comfort of your own kitchen. In just 30 minutes, you’ll have a plate of golden, crispy prawns ready to be devoured.
And finally, these prawns are incredibly versatile. You can enjoy them as-is, dip them in chili sauce, or coat them in a sticky honey glaze. They pair beautifully with rice, noodles, or even inside a bao bun. Whether you like them spicy, sweet, or tangy, there’s a way to enjoy them just the way you love.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Nutritional Information (Per Serving)
- Calories: 280
- Carbohydrates: 25g
- Protein: 18g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Ingredients for Crispy Chinese Battered Prawns
For the Prawns:
- 500g large prawns, peeled and deveined (tail-on)
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
For the Batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup ice-cold water
- 1 egg, beaten
- 1 teaspoon sesame oil (optional)
For Frying:
- 2 cups vegetable oil (for deep frying)
For Serving:
- Sweet chili sauce or soy dipping sauce
- Lemon wedges (optional)
Step-by-Step Instructions for Crispy Chinese Battered Prawns
Step 1: Prepare the Prawns
Rinse the prawns under cold water and pat them dry with a paper towel. Place them in a bowl and season with salt, white pepper, soy sauce, and garlic powder. Let them marinate for 10 minutes while you prepare the batter.
Step 2: Make the Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. In a separate small bowl, whisk the egg, ice-cold water, and sesame oil (if using). Slowly pour the wet ingredients into the dry ingredients, stirring gently to create a smooth batter. Be careful not to overmix—it’s okay if there are a few small lumps!
Step 3: Heat the Oil
In a deep pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small bit of batter into the oil—if it sizzles and rises to the top immediately, the oil is ready.
Step 4: Coat the Prawns
Dip each marinated prawn into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully lowering it into the hot oil.
Step 5: Fry Until Golden and Crispy
Fry the prawns in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Step 6: Serve and Enjoy
Serve the crispy battered prawns hot with sweet chili sauce, soy dipping sauce, or a squeeze of fresh lemon juice. Enjoy immediately for the best crunch!
Ingredient Background
Every ingredient in this recipe plays a vital role in creating the perfect crispy battered prawns. Understanding how they work together will help you achieve restaurant-quality results every time.
Let’s start with the prawns themselves. Large prawns are ideal because they stay juicy inside while developing a crispy crust. When choosing prawns, look for ones that are firm and have a mild sea-like smell. Fresh or frozen prawns work well, but if using frozen, be sure to thaw them properly before cooking.
The batter is where the magic happens. Cornstarch is the key ingredient that makes the coating extra crispy. It helps create a light, airy texture that isn’t heavy or greasy. Mixing cornstarch with all-purpose flour balances crispness with structure, ensuring the batter sticks to the prawns while frying. Baking powder is another important ingredient, helping the batter puff up slightly, giving it that delicate crunch.
The seasonings enhance the natural flavor of the prawns. White pepper, garlic powder, and soy sauce add an umami depth, while a touch of sesame oil in the batter provides an aromatic nuttiness. These subtle flavors make the prawns irresistibly delicious, even before dipping them in a sauce.
Technique Tips for Crispy Chinese Battered Prawns
Making the perfect battered prawns is all about technique. Follow these expert tips to get light, golden, and ultra-crispy results every time.
One of the most important steps is to use ice-cold water in the batter. The cold temperature slows down gluten development, keeping the batter light and airy. If possible, keep the batter bowl over a bed of ice while working to maintain the chill.
Another essential technique is double frying. If you want an extra crunchy texture, fry the prawns once at a lower temperature (325°F / 163°C) for 1-2 minutes, then remove them. Increase the oil temperature to 375°F (190°C) and fry again for another minute. This technique seals the crispiness while keeping the prawns tender inside.
Finally, never overcrowd the frying pan! Frying too many prawns at once lowers the oil temperature, making the batter soggy instead of crispy. Cook them in small batches for the best results.
Alternative Presentation Ideas
Want to serve these prawns in a unique way? Here are some creative ideas to elevate this dish.
For a restaurant-style presentation, serve the prawns on a large platter with fresh lettuce, lemon wedges, and a side of dipping sauces like sweet chili, soy sauce, or garlic aioli. Garnish with sliced green onions and sesame seeds for a gourmet touch.
You can also turn these crispy prawns into a sweet and spicy dish by tossing them in a homemade sauce. Mix honey, soy sauce, chili flakes, and a splash of vinegar to create a glaze. Coat the fried prawns in this sticky sauce and serve over steamed rice for a delicious meal.
For a more casual, fun serving idea, try making prawn bao buns. Stuff the crispy prawns into soft steamed bao buns with a drizzle of spicy mayo and pickled cucumbers for an Asian street-food-inspired treat.
Freezing and Storing Crispy Chinese Battered Prawns
Freshly fried prawns taste best when eaten immediately, but if you have leftovers, here’s how to store and reheat them properly.
To store them in the fridge, let the prawns cool completely before placing them in an airtight container. They will stay fresh for up to 2 days. Avoid covering them while still warm, as trapped steam can make the batter soggy.
For longer storage, you can freeze the fried prawns. Arrange them in a single layer on a baking sheet and freeze for about 30 minutes before transferring them to a freezer-safe container or bag. This prevents them from sticking together. They can be frozen for up to 2 months.
To reheat, avoid using the microwave, as it makes the batter soft. Instead, bake them in the oven at 375°F (190°C) for 8-10 minutes, or reheat in an air fryer at 350°F (175°C) for 5 minutes for a crispy finish.
Healthier Twist Ideas
While deep-frying gives the best crispy texture, you can still enjoy battered prawns with healthier cooking methods without sacrificing flavor.
For a lighter version, try air frying the prawns. Spray them lightly with cooking oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through. This method reduces oil usage while keeping them crispy.
Another alternative is baking. Arrange the battered prawns on a parchment-lined baking sheet, spray them with a little oil, and bake at 400°F (200°C) for 15 minutes. While they won’t be as crispy as deep-fried ones, they will still have a satisfying crunch.
You can also experiment with whole wheat flour instead of all-purpose flour for added fiber or use egg whites instead of a whole egg to reduce cholesterol. These small changes make the dish a little healthier without compromising too much on taste.
Serving Suggestions for Events
These crispy battered prawns are a crowd-pleaser and fit into almost any occasion, whether it’s a casual meal or a fancy dinner party.
If you’re serving them as an appetizer, pair them with a variety of dipping sauces so guests can choose their favorite. Serve them on a platter with toothpicks for easy grabbing at parties.
For a Chinese-style dinner, pair the prawns with fried rice, stir-fried vegetables, or a noodle dish. This makes for a well-balanced and satisfying meal. You can also serve them alongside hot and sour soup for a full Chinese dining experience.
For a fusion-style meal, use them as a topping for Asian-inspired tacos. Add shredded cabbage, sriracha mayo, and fresh cilantro to a tortilla, then place the crispy prawns on top for a fun and flavorful twist.
Frequently Asked Questions (FAQs)
1. Can I use frozen prawns for this recipe?
Yes! Just make sure to thaw them completely and pat them dry before marinating and battering.
2. What’s the best oil for deep frying?
Vegetable oil, canola oil, or peanut oil are the best choices because they have a high smoke point and a neutral flavor.
3. Why is my batter not sticking to the prawns?
Make sure the prawns are dry before dipping them in the batter. Excess moisture can prevent the batter from adhering properly.
4. How do I prevent the prawns from becoming greasy?
Make sure your oil is hot enough (around 350°F / 175°C) before frying. If the oil is too cold, the prawns will absorb more oil.
5. Can I make the batter in advance?
It’s best to make the batter fresh, but if needed, you can keep it in the fridge for up to 30 minutes before frying.
6. Can I use shrimp instead of prawns?
Yes! Shrimp and prawns are interchangeable in this recipe.
7. What dipping sauces pair best with these prawns?
Sweet chili sauce, garlic soy sauce, sriracha mayo, and honey mustard all work well.
8. How can I make the batter even crispier?
Adding a small amount of rice flour to the batter will make it extra crispy.
9. Can I use beer in the batter?
Yes! A little bit of cold beer can replace some of the water to create a lighter, crispier batter.
10. What can I serve with these prawns?
They pair well with fried rice, chow mein, or a light Asian slaw.
Conclusion
Crispy Chinese Battered Prawns are the perfect combination of crunchy, flavorful, and juicy. Whether you serve them as an appetizer, snack, or main dish, they’re guaranteed to be a hit.
Happy cooking!
Print
Crispy Chinese Battered Prawns
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
For the Prawns:
- 500g large prawns, peeled and deveined (tail-on)
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
For the Batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup ice-cold water
- 1 egg, beaten
- 1 teaspoon sesame oil (optional)
For Frying:
- 2 cups vegetable oil (for deep frying)
For Serving:
- Sweet chili sauce or soy dipping sauce
- Lemon wedges (optional)
Instructions
Rinse the prawns under cold water and pat them dry with a paper towel. Place them in a bowl and season with salt, white pepper, soy sauce, and garlic powder. Let them marinate for 10 minutes while you prepare the batter.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. In a separate small bowl, whisk the egg, ice-cold water, and sesame oil (if using). Slowly pour the wet ingredients into the dry ingredients, stirring gently to create a smooth batter. Be careful not to overmix—it’s okay if there are a few small lumps!
In a deep pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small bit of batter into the oil—if it sizzles and rises to the top immediately, the oil is ready.
Dip each marinated prawn into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully lowering it into the hot oil.
Fry the prawns in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Serve the crispy battered prawns hot with sweet chili sauce, soy dipping sauce, or a squeeze of fresh lemon juice. Enjoy immediately for the best crunch!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g