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Prawn Lollipops Recipe
"
Panko coating stays perfectly crispy!|Sweet sugarcane adds amazing flavor!|Kids loved the lollipop presentation!|Dipping sauce makes the dish!|Easier than expected to prepare!|Prawns cook evenly every time!|Restaurant taste in my kitchen!|Will definitely order sugarcane sticks!
"
Prawn Lollipops Recipe
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Wagamama

Prawn Lollipops Recipe

Learn how to make Wagamama's famous prawn lollipops at home! This quick and easy recipe shows you how to cook crispy panko-crusted prawns on sugarcane sticks. Perfect appetizer recipe with authentic Asian flavors.

Prep

25 mins

Cook

8 mins

Serve

4

Kcal

185
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Ingredients

Directions

  • 500g raw king prawns, peeled and deveined
  • 2 spring onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp cornflour
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 egg white
  • 20 wooden skewers, soaked in water for 30 minutes
  • 100g panko breadcrumbs
  • 50g plain flour
  • 2 eggs, beaten
  • 500ml vegetable oil for deep frying
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha sauce (or chilli sauce)
  • 1 tsp lime juice
  • 1 tsp honey
  • Fresh coriander leaves for garnish

  1. Step 1

    Start by roughly chopping 400g of the prawns into small pieces, leaving about 100g of the nicest prawns whole for wrapping around the skewers later. Place the chopped prawns in a food processor and pulse 8-10 times until you have a coarse paste - don't over-process as you want some texture remaining.

  2. Step 2

    Transfer the prawn paste to a large mixing bowl and add the spring onions, minced garlic, grated ginger, sesame oil, soy sauce, cornflour, white pepper, salt, and egg white. Using your hands or a wooden spoon, mix everything together thoroughly for about 2 minutes until the mixture becomes sticky and well combined.

  3. Step 3

    With wet hands to prevent sticking, take about 2 tablespoons of the prawn mixture and mould it around the top third of each soaked skewer, creating an oval lollipop shape. Take one of the reserved whole prawns and wrap it around each prawn ball, securing it in place with gentle pressure. The whole prawn should spiral around the mixture, creating an attractive appearance.

  4. Step 4

    Place the assembled prawn lollipops on a tray and refrigerate for at least 30 minutes to firm up - this prevents them from falling apart during coating and frying.

  5. Step 5

    Set up your coating station with three shallow dishes: plain flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Remove the prawn lollipops from the refrigerator and working with one at a time, dust each lollipop lightly in flour, then dip into the beaten egg ensuring full coverage, and finally roll in the panko breadcrumbs, pressing gently so the crumbs adhere well.

  6. Step 6

    Heat the vegetable oil in a deep heavy-based saucepan or deep fryer to 180°C. You can test the temperature by dropping a small piece of breadcrumb into the oil - it should sizzle immediately and turn golden within 30 seconds.

  7. Step 7

    While the oil is heating, prepare your dipping sauce by whisking together the mayonnaise, sriracha sauce, lime juice, and honey in a small bowl until smooth. Taste and adjust the heat level by adding more sriracha if desired.

  8. Step 8

    Carefully lower 4-5 prawn lollipops into the hot oil using tongs, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they're golden brown and crispy all over. The internal temperature should reach 75°C to ensure the prawns are fully cooked.

  9. Step 9

    Remove the cooked lollipops with a slotted spoon and drain on paper towels for 1 minute. Repeat the frying process with the remaining lollipops, allowing the oil temperature to return to 180°C between batches.

  10. Step 10

    Arrange the prawn lollipops on a serving platter, garnish with fresh coriander leaves, and serve immediately with the spicy mayo dipping sauce on the side. These are best enjoyed while still hot and crispy.
FAQ for
Prawn Lollipops Recipe

What ingredients are used in Prawn Lollipops Recipe from Wagamama?

Key ingredients include 500g raw king prawns, spring onions, garlic, ginger, sesame oil, soy sauce, panko breadcrumbs, and spicy mayo made with sriracha, mayonnaise, lime juice, and honey for dipping.

How to cook Prawn Lollipops Recipe from Wagamama at home?

Learn how to cook Wagamama Prawn Lollipops Recipe from Wagamama by blending chopped prawns into paste, wrapping around skewers with whole prawns, coating in breadcrumbs, and deep frying at 180°C for 3-4 minutes until golden and crispy.

What's the perfect oil temperature for deep frying crispy prawn lollipops?

Heat oil to 180°C for optimal results. Test by dropping breadcrumbs - they should sizzle immediately and turn golden within 30 seconds. This temperature ensures crispy coating whilst cooking prawns thoroughly.

How long should prawn lollipops be refrigerated before frying?

Refrigerate assembled prawn lollipops for at least 30 minutes before coating and frying. This chilling time helps firm up the mixture, preventing it from falling apart during the coating process.

Can you make prawn lollipops without a food processor?

Yes, finely mince prawns with a sharp knife until you achieve a coarse paste texture. The key is maintaining some texture rather than creating a completely smooth puree, which can be done manually.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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