Try our Chinese prawns recipe then check out our Chinese chicken dumplings, peking duck pancakes and more Chinese recipes. Make your own chilli jam or use shop-bought, if you prefer.


  • 24 raw tiger prawns, tails left on
  • a pinch ground white pepper
  • 2 eggs, beaten
  • 100g potato flour or cornflour
  • for frying groundnut oil
  • a handful to serve coriander leaves


  • 5 tbsp granulated sugar
  • 2 medium red chillies, chopped


  • STEP 1

    To make the chilli jam, bring 100ml water to the boil, add the sugar and stir to dissolve. Add the chillies and boil for 5 minutes, cool slightly then pour into a blender and blitz. Transfer to a dipping bowl and set aside. The sauce will thicken and become jammy once cooled.

  • STEP 2

    Season the prawns with salt and white pepper. Combine the egg and potato flour in a bowl to make a batter.

  • STEP 3

    Heat a wok or pan ¼ full with groundnut oil. Dip each prawn in the batter and fry a few at a time (don’t crowd the pan) until the batter turns golden. Lift out and drain on kitchen paper. Sprinkle over the coriander and serve with the chilli jam.


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