Stuffed Deep-fried Prawns

Nancy Lam creates a splendid and unusual seafood dish, combining chicken-stuffed prawns with a piquant chilli sauce
By Nancy Lam
Stuffed Deep-fried Prawns
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 300 g large prawns, raw
  • 100 g minced chicken
  • 50 g tinned water chestnuts
  • 1 pinches black pepper
  • 1 tsp garlic powder
  • 2 tsp cornflour
  • 1 egg whites
  • 500 ml vegetable oil, for deep-frying

For the sauce

  • 1 tbsp vegetable oil
  • 1 large red chilli, pounded into a paste
  • 1 large tomato, cut into chunks
  • 1 spring onions, chopped
  • 2 tsp tomato purée
  • 1 tsp fish sauce


1. Shell and de-vein the raw prawns. Cut a deep slash along the lentgth of each prawn and set aside.

2. In a bowl, mix together the minced chicken, water chestnuts, salt and freshly ground pepper, garlic powder and cornflour. Stuff the chicken mixture into the prawn cavities.

3. Coat each stuffed prawn in the egg white. Heat the vegetable in a wok over a medium heat. Add the stuffed prawns and fry until golden brown. Drain and keep aside.

4. To make the sauce, heat the vegetable oil in a frying pan. Add the chilli paste, tomato, spring onion, tomato and tomato puree and stir well. Add the fish sauce and prawns and toss quickly in the sauce.

5. Serve at once on a bed of lettuce leaves, and garnish with shredded red chillies, spring onions, and coriander sprigs.

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