Firecracker prawns

Prep time: 15 min

Cook time: 5 min

Serves: 4-6


  • 1 pound small or medium prawns from your local Fisherman’s Market 
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup cornstarch
  • 2 large eggs beaten
  • 1/4 cup canola oil for frying

Sauce ingredients:

  • 1/2 cup sweet chilli garlic sauce, you can find this in the ethnic food aisle at your grocery store
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 1-2 tbsp lemon zest
  • 1/2 tsp Sriracha
  • 1/2 tsp freshly grated ginger
  • 1/2 tsp garlic salt


  1. Heat canola oil in a large saucepan over medium-high heat.
  2. In a large bowl, season shrimp with salt and pepper to taste.
  3. Lightly toss the shrimp in the cornstarch until coated. Dip them individually into the beaten eggs right before frying.
  4. Add shrimp about 4-6 at a time depending on your saucepan and cook until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate. Repeat the process with the remaining shrimp, discarding any excess oil.
  5. Wipe out the pan you just used to cook the shrimp. Combine the sweet chilli garlic sauce, lemon juice, and zest, honey, garlic salt ginger and Sriracha and bring to boil over medium-high heat, about 2-3 minutes.
  6. Add the shrimp back in – into pan and toss to coat with the sauce. Serve immediately.

​This is a classic staple to serve as an appetizer at any gathering or to serve as a meal with lettuce wraps!


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