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Pong Pong Prawns

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15 min

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15 min



PASAR Frozen Thawed Grey Prawns (deshelled & deveined, with the tail intact)
500 g
Self-Raising Flour
120 g
300 ml
FairPrice Canola Oil
1 tbsp
1 tsp
White Pepper
1 dash
FairPrice Fine Salt
12 tbsp
1 tsp
White Pepper
1 dash
Sweet and Sour Chilli Dipping Sauce
Garlic Cloves (finely minced)
Red Thai Bird Chillies (finely minced)
Fish Sauce
14 cup
Palm or Light Brown Sugar
12 cup
Distilled White Vinegar
3 tbsp
Fresh Lime Juice
2 tbsp
Wasabi Mayonnaise Dipping Sauce
2 tbsp
2 tbsp

How to cook

Prepare the prawns and batter

  • Wash the prawns and pat dry with a kitchen towel. Add the prawns to a mixing bowl and coat thoroughly with the seasoning, then set aside for 15 mins.
  • Add the self-raising flour to another mixing bowl. Pour in the water slowly and mix until both ingredients are thoroughly combined.
  • Add the salt, white pepper, and canola oil and continue mixing until it becomes lump-free, smooth batter. The batter’s consistency should be slightly thick, not watery.

Deep fry the prawns

  • Heat oil on high heat in a pot; it is hot enough when you dip a chopstick in and you can see bubbles floating upwards. Make sure that there is sufficient depth to cover the prawns fully.
  • Coat the well-seasoned prawns with the batter and lower them into the pot gently to prevent any hot oil splatters.
  • Deep fry a few prawns at a time for better control as they cook very quickly. It should be done once the batter puffs up and turns a beautiful golden brown.

Prepare the dipping sauces to serve!

  • Pound all the ingredients for the Sweet & Sour Chilli dipping sauce in a pestle and mortar. Set aside.
  • Combine all the ingredients for the Wasabi Mayonnaise dipping sauce, and set it aside as well.
  • Drain away excess oil from the prawns and serve warm with both dipping sauces!
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