Crispy Shrimp with Spicy Lemongrass Sauce

I’ve made these crispy shrimps at so many gatherings and they are always among the first to go. People can’t resist the crisp, warm shrimp with this tangy, spicy dipping sauce. Whether you’re making this for a regular family dinner or a party, make sure to make more than you think people will eat.

Makes 18 Shrimp


18 prawns with tails on, shelled and deveined

6 tablespoons cornstarch

1 heaping tablespoon finely minced lemongrass for coating

1 teaspoon salt for coating

Olive oil for pan frying


4 tablespoons mayonnaise

2 tablespoons Sriracha Chili Sauce (you can use any spicy condiment you like)

4 cloves garlic finely minced

1 1/2 tablespoons cilantro finely chopped

Juice of 1/2 lime

2 heaping tablespoons finely minced lemongrass

1/2 teaspoon salt


In a bowl, mix all the ingredients for the sauce until thoroughly combined. Set aside in refrigerator if serving later or let stand at room temp if serving soon.

In a large bowl, mix the cornstarch, 1 tablespoon of minced lemongrass and 1 teaspoon of salt, tossing together until combined.

In a large non-stick pan, heat enough olive oil to lightly coat the pan on medium high. Dredge the prawns in the cornstarch mixture making sure to coat well but without too much excess sticking on the prawns. Pan fry prawns approximately 30 to 45 seconds on each side or until golden orange; drain on paper towel.

Arrange on serving platter with Lemongrass Sauce.

TIP: When mixing the minced lemongrass with cornstarch, you’ll result with a lumpy, crumbly mixture. Don’t be alarmed; this is just the lemongrass being coated in the cornstarch. The lumpiness actually results in a fabulous crunchy texture for the cooked prawns. The lemongrass dipping sauce can be made a day in advance, kept tightly wrapped with plastic and refrigerated.

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