Firecracker Prawn Roll
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: makes 12 rolls
  • 12 large grey prawns – deshelled, peeled and deveined
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp sambal oelek (or chilli paste)
  • 1 tsp honey
  • 6 tbsp desiccated coconut (for coating)
  • 6 pieces spring roll pastry
  • 350 ml vegetable oil for frying (I’m using rice bran oil)
  • Chilli Mayonnaise:
  • 2 tbsp Japanese Mayonnaise
  • 1 tbsp sambal oelek
  • 1 tsp honey
  • Juice from ½ lime
  1. Make small slits at the base of the prawns. This will prevent them from curling when cooked.
  2. Wash and pat dry with paper towel.
  3. In a medium bowl, add in prawns, salt, pepper, sambal oelek, and honey. Mix well.
  4. Add all the ingredients for chilli mayonnaise in a small bowl and set aside.
  5. Slice each spring roll wrapper diagonally into half so you’ll get two triangles.
  6. Coat each prawn in desiccated coconut and place it on one of the longer sides closer to you.
  7. Roll it up halfway and fold the top side down.
  8. Continue to roll and seal the edge with some egg wash or corn starch solution.
  9. Repeat for the rest of the prawns.
  10. In a frying pot, add in oil and heat until hot / 150°C. Insert a wooden chopstick into the oil and if it bubbles around the edges, your oil is ready.
  11. Carefully add in the prawn rolls and deep fry for about 2 mins, until the wrappers turn dark golden brown. Do not overcrowd the pot with too many prawn rolls or there will be too much moisture. Depending on the size of your pot, you might have to do it in a few batches.
  12. Drain on paper towel and serve immediately with chilli mayonnaise.
Recipe by Bear Naked Food at