200g mayo

200g sweet chilli sauce

50ml sriracha sauce

20ml yuzu juice

500g jumbo prawns, peeled


190g cornflour

90g flour

300ml water

10g salt

Serve with shredded iceberg

lime wedges

sliced chilli

sesame seeds


1. Batter – whisk together and leave in fridge for 30 minutes

2. Dip the prawns in the batter and deep fry for 8 minutes, drain, season and sprinkle with sesame

3. Sauce – whisk it all together

4. Toss the prawns in the sauce

5. Serve with the accompaniments in a prawn cocktail stylee