By If you’re looking to impress with a seafood dish that’s both flavorful and easy to prepare, Sesame Prawns are an excellent choice. This dish combines juicy, tender prawns with the nutty crunch of sesame seeds and a savory-sweet glaze that makes every bite unforgettable. Ideal for dinner parties, special occasions, or just an indulgent weeknight meal, this recipe will quickly become a staple in your kitchen.
Ingredients:
For the prawns:
- 500 grams of large prawns (peeled and deveined, tails optional)
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Salt to taste
For the coating:
- ½ cup white sesame seeds
- ¼ cup black sesame seeds (optional, for color contrast)
- ½ cup panko breadcrumbs (optional for extra crunch)
- Vegetable oil for shallow frying
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon water
- 1 teaspoon cornstarch (dissolved in the water above)
For garnish:
- Spring onions (sliced)
- Red chili flakes or fresh red chili (optional)
- Lemon or lime wedges
Step 1: Preparing the Prawns
Begin by cleaning the prawns. Rinse them under cold water and pat them dry with paper towels. Place the prawns in a large bowl. In a separate small bowl, whisk together the egg white, soy sauce, cornstarch, white pepper, garlic powder, and a pinch of salt. Pour this marinade over the prawns and toss to coat well. Let the prawns marinate for 15–20 minutes in the refrigerator.
Step 2: Coating the Prawns
While the prawns marinate, prepare your coating station. In a shallow dish, combine the sesame seeds (white and black) with the panko breadcrumbs. The panko adds an extra layer of crunch, but you can skip it if you prefer a pure sesame crust.
Once the prawns are done marinating, remove them one by one and press each side into the sesame mixture until well-coated. Place the coated prawns on a clean plate.
Step 3: Frying the Prawns
Heat a non-stick skillet over medium heat and add enough oil for shallow frying. Once the oil is hot (but not smoking), gently place the prawns into the pan in a single layer. Fry them in batches, cooking each side for about 2–3 minutes or until golden and crisp. Be careful not to overcrowd the pan, which can lower the oil temperature and cause soggy prawns.
Once cooked, transfer the prawns to a plate lined with paper towels to drain excess oil.
Step 4: Making the Sauce
While the prawns are draining, make the sauce. In a small saucepan, combine soy sauce, oyster sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer over low heat. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and turns glossy.
Step 5: Final Toss
Place the fried prawns in a clean mixing bowl. Pour the warm sauce over them and toss gently to coat. Alternatively, you can serve the sauce on the side as a dip if you prefer the prawns to remain crisp.1–2 minutes until the sauce thickens and turns glossy.
Serving Suggestions
Serve your sesame prawns hot, garnished with finely sliced spring onions, a sprinkle of red chili flakes (for heat), and a squeeze of fresh lemon or lime juice. They go wonderfully with steamed jasmine rice, noodles, or even a crisp Asian slaw on the side.
This dish pairs beautifully with chilled white wine or a light, citrusy cocktail like a mojito or gin fizz.
