Last Updated on 24 August 2026 by cooksimply
To make crispy prawns, coat peeled raw prawns in beaten egg white and cornflour, then deep-fry at 180°c/350°F for 3 to 4 minutes until golden. Toss them in a dry-fried mix of ground garlic, chilli, salt and pepper, and serve straight away.
When you think of Asian prawn recipes, it’s normally because you’re after a Chinese takeaway, whether it’s with noodles, rice or just on their own. One of the most popular dishes from my dad’s Chinese restaurant was crispy prawns that had been deep-fried and tossed in garlic and chilli with salt and pepper.
Whenever I eat crispy prawns, it always feels like a decadent treat. With a golden brown crispy coating and an irresistible crunch, every seafood lover is going to love this recipe. So you don’t need to head to a Chinese restaurant for crispy king prawns when you can make them easily at home. The only thing I can’t promise is that you won’t devour the whole lot in one sitting.
- Get a light, golden, restaurant-style crunch on your prawns in around 25 minutes
- Make the garlic and chilli seasoning that gives them their takeaway flavour
- Avoid the common mistakes that leave prawns soggy instead of crispy
Why this crispy prawns recipe works
There’s a reason these taste like the ones from your local takeaway, and it comes down to a few simple things.
The batter is light, not heavy. Egg whites and cornflour make a thin, delicate coating that fries up crisp and golden, rather than the thick, doughy batter you get on some fried prawns. It shatters when you bite in.
The seasoning is dry-fried. Grinding the garlic, chilli, salt and pepper and dry-frying it for a minute wakes up the aromatics. This is the step most home cooks skip, and it’s exactly what gives the prawns that fragrant, moreish hit.
It’s quick. Prawns cook in minutes, so the whole thing comes together fast. That also means the coating stays crisp because the prawns aren’t sitting in oil for long.
It’s the real technique. This is how they made them in my dad’s restaurant kitchen, not a shortcut version. Simple ingredients, done properly.
What prawns or shrimp to use
For the best results, use medium-sized raw king prawns or jumbo prawns that have been peeled and deveined. You can also use tiger prawns and keep the tip of the tail on, which makes them easier to dip and looks good on the plate.
Get the best-sized prawns your budget allows. If you can only stretch to smaller prawns, that’s fine, they just won’t have as much of a bite. Whatever you use, make sure they’re raw rather than pre-cooked, as pre-cooked prawns turn rubbery when fried again.
One tip worth knowing: pat the prawns dry with kitchen paper before you batter them. Wet prawns make the coating slide off and cause the oil to spit.
How to achieve the perfect crunch
For these garlic and chilli crispy prawns, I use a simple batter that combines egg whites and cornflour (cornstarch). I find this works well for golden fried prawns, as the batter is light and crispy rather than heavy.
The trick is to add the cornflour gradually. Coat the prawns in beaten egg white first, then add cornflour and mix until you have a thin, batter-like consistency that just clings to the prawns. You want a light coating, not a thick jacket, so how much you need depends a little on how wet your prawns are.
Alternatives to cornflour batter
You can make these crispy chilli garlic prawns by dipping them in egg yolk and panko breadcrumbs instead, but bear in mind the coating will have a different texture to the recipe below. Panko gives a coarser, chunkier crunch and won’t be as delicate or as light. Both are delicious, they’re just different, so it comes down to what you fancy.
Ingredients for this crispy fried prawns recipe
- Peeled raw prawns or raw shrimp, jumbo or smaller
- Cornflour (cornstarch)
- 2 egg whites, beaten
- Vegetable oil for frying
- 2 garlic cloves
- 1 red or green chilli, sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
How to make crispy prawns
First, fire up a deep fryer if you’re using one. Otherwise, pour around 5cm/2in of vegetable oil into a wok or large pot and heat it until the temperature reaches 180°c/350°F. If you don’t have a thermometer, drop in a little batter, and if it sizzles and rises to the surface straight away, the oil is ready.
While the oil is heating, add the prawns to a large bowl and coat them thoroughly in the beaten egg whites. Add the cornflour gradually and mix until it forms a thin, batter-like consistency that clings to the prawns.
Now the prawns are ready to fry. Working in batches, add the coated prawns to the hot oil. Fry each batch for 3 to 4 minutes, turning them with a slotted spoon or tongs so each prawn gets an even golden brown colour. Don’t overcrowd the pan, as too many prawns at once drops the oil temperature and they’ll turn out soggy. Keep an eye on them so they don’t burn, and lift them onto kitchen paper to drain. Smaller prawns need less time, around 1 to 2 minutes.
Prepare the seasoning
While the last batch fries, use a pestle and mortar to grind the garlic and chilli with the salt and pepper. Transfer this mixture to a small frying pan over high heat and dry fry for 1 to 2 minutes to release the aromatic flavours. The smell will be wonderfully fragrant.
Then, in a bowl, toss the crispy prawns with the seasoning mix, coating each one thoroughly. This step adds an extra layer of flavour. Serve the prawns hot with your favourite sauce, whether that’s sweet chilli, hot chilli oil and soy, or even mayonnaise.
Can you use alternative seasoning?
Absolutely. I often adapt the garlic and chilli seasoning to make salt and pepper prawns instead. Follow the same steps, but skip the chilli and just mix the garlic with the salt and pepper before tossing the crispy prawns. It’s the perfect version if you don’t like spicy food, and it’s just as good.
Can I use alternatives to prawns?
Yes. Calamari or squid work well, or sliced pieces of white fish like cod or haddock. I even have a salt and pepper chicken wings version that uses the same seasoning idea.
Common mistakes to avoid
After making these more times than I can count, here are the mistakes that turn crispy prawns into soggy ones.
- Not drying the prawns. Wet prawns stop the batter from clinging and make the oil spit. Pat them dry with kitchen paper before you start.
- Oil that isn’t hot enough. If the oil is too cool, the prawns absorb it and turn greasy instead of crisping. Get it to 180°c/350°F and let it come back up to temperature between batches.
- Overcrowding the pan. Adding too many prawns at once drops the oil temperature fast. Fry in small batches so each prawn crisps properly.
- Too much batter. A thick, heavy coating turns doughy rather than crisp. You want a thin layer that just clings to the prawn.
- Using pre-cooked prawns. These turn rubbery when fried. Always start with raw prawns.
- Leaving them to sit. Crispy prawns are at their best straight from the pan. The longer they sit, the softer the coating gets, so serve them as soon as they’re seasoned.
What to serve with these fried chilli prawns
These are the perfect appetiser or snack, but they also work as part of a bigger spread. Serve them on top of soup noodles, alongside egg fried rice, or with dumplings and other Chinese sides. A simple dipping sauce on the side finishes them off.
Can these prawns be reheated?
I’d suggest eating these crispy prawns freshly made, as the coating loses its crispiness and the prawns won’t be as tender once they’ve sat. If you do have leftovers, keep them in an airtight container in the fridge for up to two days, or freeze for up to three months. To reheat, place them on a baking tray in a preheated oven for around 10 to 12 minutes. The oven brings back far more crunch than a microwave, which just steams them soft.
Frequently asked questions
How do you make prawns crispy?
Coat raw prawns in beaten egg white and cornflour to make a thin, light batter, then deep-fry at 180°c/350°F for 3 to 4 minutes until golden. The cornflour is what gives that signature crisp coating. Frying in small batches and keeping the oil hot are the two things that make the biggest difference.
Why are my fried prawns soggy?
Usually the oil isn’t hot enough, or the pan is overcrowded. Both drop the temperature, so the prawns absorb oil instead of crisping. Get the oil to 180°c/350°F, fry in small batches, and pat the prawns dry before battering.
Do you use cornflour or plain flour for crispy prawns?
Cornflour (cornstarch) gives the crispest, lightest coating, which is why it’s used here. Plain flour adds more golden colour but a slightly denser result. Some recipes combine the two, but for a light takeaway-style crunch, cornflour on its own works beautifully.
Can I make these without a deep fryer?
Yes. A wok or large deep pot with around 5cm/2in of oil works fine. Use a thermometer if you have one, or test the oil with a drop of batter, which should sizzle and rise straight to the surface when the oil is ready.
Can I use frozen prawns?
Yes, just make sure they’re fully defrosted and patted very dry first. Any water left on the prawns stops the batter clinging and makes the hot oil spit.
What’s the difference between prawns and shrimp?
Not much in cooking terms. Prawns tend to be larger, shrimp smaller, and the words are often used interchangeably depending on where you are. This recipe works with either, though larger prawns give you more of a bite.
How spicy is this recipe?
That’s entirely up to you. One chilli gives a gentle warmth, and you can add more for heat or leave it out completely for the salt and pepper version. The garlic does most of the flavour work, so it’s delicious either way.
Fancy other Chinese recipes to try?
Chinese steamed spare ribs
Chinese air fryer prawn toast
Air fryer crispy chicken wings
Air fryer char siu pork recipe
Poached Chinese chicken
Spring onion noodles
Chinese chicken curry
![crispy prawns recipe [fried shrimp] - Cook Simply](https://cooksimply.co.uk/wp-content/uploads/2024/01/asian-cripsy-prawns-recipe-cook-simply-300x300.jpg)
Easy crispy prawns with garlic and chilli
Ingredients
- 500 g peeled raw king prawns or prawns of your choice
- 150 g cornflour add gradually, you may not need all of it
- 2 egg whites beaten
- Vegetable oil for frying
- 2 cloves garlic
- 1 red or green chilli sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Pat the prawns dry with kitchen paper. Pour the vegetable oil into a wok or large pot so there's at least 5cm/2in of oil, then heat over a medium heat until it reaches 180°c/350°F. You can also use a deep fat fryer.
- In a large bowl, add the prawns to the beaten egg whites and coat them well.
- Add the cornflour gradually and mix thoroughly with your hands until the coating feels like a thin batter that just clings to the prawns. You may not need all 150g.
- Once the oil is ready, add the coated prawns a few at a time and fry each batch for 3 to 4 minutes, turning regularly with a slotted spoon or tongs. Don't overcrowd the pan, as it drops the oil temperature.
- Once the prawns are golden brown, lift them out onto kitchen paper to drain while you fry the remaining batches.
- As the last batch fries, grind the garlic, chilli, salt and pepper together in a pestle and mortar. If you don't have one, use a bowl and the back of a spoon.
- Heat a small frying pan over high heat, add the garlic and chilli mixture, and dry fry for 1 to 2 minutes to release the flavours.
- Toss the crispy prawns with the garlic and chilli mix in a bowl, coating them thoroughly.
- Serve hot with hot chilli oil or sweet chilli sauce.
Notes
Nutrition
Did you follow this recipe for crispy prawns?
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A great batter for many different dishes