Deep Fried Prawns with Mustard Sauce

  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m

The prawn is crispy. It is match with mustard sauce.


  • Prawns 4 pcs
  • Flour 3 tbsps
  • Bread Crumbs 2/3 cup
  • Egg(beaten) 1 pc
  • Oil 1 lit
  • White Pepper Powder 1/4 tsp
  • Wine 2 tsps
  • Salt 1/2 tsp
  • Pickle(chopped) 2 tsps
  • Onion(finely chopped) 1 tsp
  • Dijon Mustard 1/2 tsp
  • Mayonnaise 2 tbsps


Step 1

Shell and devein the prawns but keep the tail on. Butterfly the prawn from its belly side to spread the prawn into a large piece. Marinate with marinade for 5 minutes.

Step 2

Coal prawns with flour, then, dip in egg mixture, then, coat with bread crumbs at last. Set aside.

Step 3

Mix Dijon mustard sauce in a bowl.

Step 4

Heat the oil in the wok. Deep-fry prawns in 160 C oil over medium-low heat until cooked, turn to high heat at the last 10 to 15 seconds to prevent prawns from being greasy.

Step 5

remove prawns and drain off excess oil for 5 to 10 seconds(or it may place prawns on a paper towel and let it absorb the excess oil). Arrange prawns on a serving plate, and serve with Dijon mustard sauce.


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