Crispy Thai Prawn Fritters with Dipping Sauce: Easy and Delicious Recipe

I don’t cook a meal very often, but when I do, I like to keep things simple and fun. While I’m usually in the kitchen baking cakes or cookies (thanks to my sweet tooth), every now and then I try something savoury. Hubby Basker handles all the spicy, flavour-packed dishes in our home. He’s the mastermind behind the curries and Asian dishes you’ll find on his blog, Cooking with Basker.

This evening, I wanted to contribute something light and crispy to our meal, so I decided to make prawn fritters. They’re incredibly easy to make—no fancy ingredients or complicated steps.

What Happened When I Made It

I simply mixed thawed peas, chopped prawn meat, coriander, lime, and fish sauce, etc then fried them up into golden, crispy fritters.

What I ended up with were delicious little bites, with a perfectly crispy exterior and a tender interior. I served them with a sweet and tangy dipping sauce that really enhances the flavor. Though you might be tempted to skip it, it’s definitely worth the extra effort!

Just be sure to use a high-heat oil like canola — olive oil won’t reach a high enough temperature and could leave the fritters soggy.

Even if you’re more of a baker than a cook like me, you’ll find these prawn fritters a breeze to make. They’re quick, tasty, and the perfect complement to any meal—especially when matched alongside with one of Basker’s curries. It’s a fun “East meets East” feast at our table, and I’m always happy to add my little contribution.

If you’re looking for an easy, crowd-pleasing dish, give these prawn fritters a try. I’m sure you’ll love making and eating them as much as I did!

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★🍤🌶️✨🍋🍽️★

Thai Prawn Fritters

Servings: 4-6
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty: easy
Rating: ★★★★★
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These Thai prawn fritters are crispy, savoury bites made with prawns, peas, coriander, and spices, fried to golden perfection for a delicious snack or appetizer.

𝗧𝗶𝗽𝘀:

For a twist, substitute prawns with finely chopped fresh fish.
If you prefer a spicier dipping sauce, add more chili flakes or a fresh chopped chili.
The fritters can be served with a side of Asian slaw for a complete meal.

Recipe Credit:

This recipe comes from an old magazine clipping—likely from Taste Magazine, which is no longer in publication.

Ingredients

𝗗𝗜𝗣𝗣𝗜𝗡𝗚 𝗦𝗔𝗨𝗖𝗘:

½ cup sweet chili sauce
1 tbsp fish sauce
1 tsp sesame oil
2 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp brown sugar
Zest and juice of 2 limes (or 1 lemon)

𝗙𝗥𝗜𝗧𝗧𝗘𝗥𝗦:

½ cup frozen peas
800g uncooked prawn meat, tails removed
½ cup finely chopped fresh coriander
1 free-range egg, lightly beaten
1 free-range egg white, lightly beaten
¼ cup finely chopped shallot or red onion
2 tsp fish sauce
1½ tsp cornflour
1 tsp lime juice
½ tsp finely ground white pepper
½ tsp ground cumin
½ tsp salt
Pinch chili flakes
Neutral oil (e.g., grapeseed), for frying

Directions

Prepare the Dipping Sauce: In a small bowl, whisk together sweet chili sauce, fish sauce, sesame oil, garlic, soy sauce, brown sugar, and lime zest and juice. Set aside to allow the flavours to infuse.
Thaw the Peas: Place the peas in a jug of hot water to thaw, then drain.
Prepare the Prawn Mixture: In a food processor, pulse the prawns and peas until you have a chunky mixture (not a paste). Alternatively, finely chop or mince some of the prawns by hand. Transfer the mixture to a large mixing bowl.
Mix the Ingredients: Add the coriander, egg, egg white, shallot or onion, fish sauce, cornflour, lime juice, white pepper, cumin, salt, and chili flakes to the prawn mixture. Season with a good crack of black pepper, then stir well to combine.
Fry the Fritters: Heat a little oil in a frying pan over medium-high heat. Once the pan is hot, add ¼ cup portions of the prawn mixture to the pan. Fry for 1-2 minutes on each side, until golden brown. Set aside on a wire rack to cool slightly.
Serve: Serve the fritters hot with the dipping sauce on the side. Enjoy with a side of Asian slaw for a complete meal.