Fried Prawns with Teriyaki Sauce

5 from 8 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 1 people


For the batter:

  • 20 g Rice flour
  • 10 g Tapioca flour
  • 40 g Coconut water
  • 1 tsp Oyster sauce
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 tsp White sugar

For the teriyaki sauce:

  • 1 tbsp Teriyaki sauce, (from the glass)
  • 1 tbsp Soy sauce, sweet
  • 1 tbsp Coconut water

For the sambal:

  • 1 small Chilli, red
  • 1 tbsp Soy sauce, sweet, (kecap manis)


  • 2 liter Frying oil, fresh

To garnish:

  • 1 Lettuce leaf
  • 1 Sesame seeds, white
  • 1 Flowers and leaves


The prawns:

  • Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Rinse and dry the prawns.

The batter:

  • For the batter mix the ingredients homogeneously. The dough should be thick. Depending on the swelling capacity of the rice flour, add a little coconut water or some rice flour. Since the rice flour needs something to swell, wait about 5 minutes before making this decision if the dough was too thin.

The sambal:

  • Wash the small, red chilli, cut diagonally into thin rings, leave the grains in place and discard the stem. Put the chili rings in a bowl and drizzle the soy sauce over them.

Fry prawns:

  • Heat the frying oil in a wok to 180 degrees. Pull the prawns through the batter and fry them in 2 portions until light brown. Drain on paper towels.

Garnish and serve:

  • Line a serving plate with a lettuce leaf, place the shrimp on top and drizzle the teriyaki sauce over the shrimp, garnish with sesame seeds and serve with the sambal.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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