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Sweet and spicy king prawns are the kind of dish that makes me think of those lively family-style dinners where everyone is reaching across the table for just one more bite. There is something so addictive about the combination of a shatteringly crisp coating and a sticky, tangy glaze. It is a flavour profile that feels both nostalgic and exciting every time it hits the pan.

I first fell in love with this style of cooking while exploring the small eateries of Hong Kong, where chefs would toss fried seafood into hot woks with lightning speed. The aroma of ginger and garlic hitting the oil is enough to make your mouth water instantly. I spent ages trying to recreate that specific balance of sweetness and heat at home until I realized the secret was in the sauce combination. Using a mix of Worcestershire and OK sauce adds a complex, fruity depth that you just cannot get from sugar alone.

The best part about this recipe is the texture. Coating the prawns in cornflour before frying gives them a light, airy crunch that holds up beautifully even after they are tossed in the sauce. It is a total crowd-pleaser that looks far more impressive than the effort it takes to put together.

This has quickly become my go-to recipe for when I want a restaurant-quality meal without the wait for delivery. One taste of that glossy, sesame-flecked sauce and you will see why it never stays on the plate for long!

Sweet and Spicy King Prawns

This sweet and spicy king prawn dish is my home-style take on General Tso’s flavors, inspired by classic Chinese takeaway dishes but made lighter and fresher. It is one of those reliable recipes I cook when I want something comforting, bold, and quick. Crispy prawns coated in a sticky, savory sauce always disappear fast at the table, especially when served with steamed rice or noodles.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

Main Ingredients:

400 gram raw king prawns peeled and deveined
4 tbsp cornflour
1/2 tsp salt
1/2 tsp white pepper
1 tsp garlic finely chopped
1 tsp ginger finely chopped
2 stalks spring onions finely chopped
1 tsp roasted white sesame seeds
Cooking oil for frying

Sauce Ingredients:

1 tbsp light soy sauce
2 tbsp Worcestershire sauce Bulldog brand
2 tbsp OK sauce
2 tbsp tomato ketchup
1 tbsp white rice vinegar
1 tsp hoisin sauce

Method

Prepare the sauce:

In a bowl, combine all sauce ingredients and whisk until well mixed. Set aside.

Coat the prawns:

In another bowl, season the prawns with salt and white pepper. Add cornflour and mix until evenly coated.

Fry the prawns:

Heat oil in a pan to about 2 inches deep over medium-high heat. Fry the prawns for 4 to 5 minutes until golden, crispy, and cooked through. Remove and drain on a plate.

Finish the dish:

In a clean pan, heat a small amount of oil. Fry the garlic and ginger for 1 minute until fragrant. Add the prepared sauce and stir briefly. Add the crispy prawns and spring onions, tossing to coat evenly.

Serve: