Dynamite Prawns

56

Ingredients: 

800g king sized prawns, peeled & deveined

1 tbsp soy sauce 

1 egg

1 tsp Supreme Paprika Powder 

1 tsp Supreme Garlic Powder 

Salt of taste 

½ tsp Supreme Coarse Black Pepper 

1 cup Supreme Original Chicken Fry Mix 

½ cup potato starch 

Oil to deep fry 

Sauce: 

1 cup mayonnaise 

1 tbsp lime juice 

¼ cup sriracha 

1 tbsp Supreme Paprika Powder 

1 tbsp honey 

Pinch of salt 

Garnish: 

Sliced red cabbage 

Sliced white cabbage 

Supreme Black Sesame Seeds 

Supreme White Sesame Seeds 

Sliced spring onions 

 

Method: 

Into a bowl, add prawns, soy sauce, egg, paprika powder, garlic powder, salt to taste and coarse black pepper. Mix well to combine. Cover and marinate in the fridge for 1 hour.

Add all the ingredients for the sauce into a bowl and mix well to combine and set aside.

Heat enough oil to deep fry in a pot over medium-high heat. 

Add the original chicken fry mix and potato starch into a shallow dish and mix well. 

Take a marinated prawn and press into the chicken fry mix to coat evenly. Shake off excess and gently place into the hot oil. Fry until cooked through and golden on both sides. Drain the prawns on a cooling rack. Repeat with remaining prawns.

Once all the prawns are fried, increase the temperature of the oil to high. Once the oil is hot, gently add in the prawns and fry again until deep golden and crispy (1-2 minutes). Remove the prawns with a slotted spoon and drain on a cooling rack. Double fry the remaining prawns. 

Add the fried prawns into the sauce and gently mix so the prawns are coated well in the sauce. Serve on a bed of sliced red and white cabbage. Garnish with black and white sesame seeds and sliced spring onions.



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