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  • Writer's pictureSasha

Sesame Crusted Prawns with Wasabi Mayonnaise

Juicy, crispy sesame crusted prawns served with spicy wasabi mayonnaise. This dish is free from gluten and dairy and makes a great appetiser for when you're entertaining, or even when you're not!

Wasabi is definitely one of those ingredients you either love or hate but this recipe calls for only a small amount - just enough to give it a hint of heat!

Marinating the prawns

The best thing about this recipe is that it doesn't require any crazy ingredients. For the marinade, just mix together minced garlic, sesame oil, wasabi paste, tamari sauce, mirin and white pepper and let the prawns sit in there for about 10 minutes - they don't need long to absorb all that flavour!

If you're sensitive to soy, you can substitute the tamari for coconut aminos and if you're not gluten-free, you can use soy sauce.

I recommend using jumbo king prawns or tiger prawns as they tend to be meatier and juicer!

Coating the prawns

Once the prawns have been marinated, they're then dipped in egg wash, coated in sesame seeds and puffed brown rice and lightly fried in sesame oil to give them a nice crispy exterior. Puffed brown rice makes a great healthier alternative to breadcrumbs and is also naturally gluten-free, but you can absolutely use breadcrumbs if you wish (I recommend Panko breadcrumbs if you're not gluten-free).


Sesame Crusted Prawns with Wasabi Mayonnaise

Serves: 3-4

Prep time: 15 minutes

Total time: 25 minutes


180g raw jumbo king prawns, deveined

For the marinade:

2 cloves garlic, minced

1 tbsp tamari sauce

1 tbsp sesame oil

1 tbsp mirin

1 tsp wasabi paste

White pepper

For the sesame crust:

1 egg, beaten

40g sesame seeds

20g puffed brown rice, blended to breadcrumb texture

1/2 tsp garlic powder


Black pepper

Sesame oil for frying

For the wasabi mayonnaise:

70g mayonnaise

2 tsp wasabi paste

Juice of half a lime

1 tsp sesame oil


1. Mix together all the marinade ingredients in a medium-sized bowl, add in the prawns, ensuring they are well coated, and let rest for 10 minutes.

2. Whilst the prawns are marinating, mix together all of the ingredients for the wasabi mayonnaise and set aside.

3. In a separate bowl, mix together the sesame seeds, puffed brown rice, garlic powder, salt and pepper. Dip each prawn into the egg mixture and then into the sesame seed mixture.

4. Add enough sesame oil to cover the base of a frying pan and allow to heat up. Once hot, add the prawns in one-by-one over a medium heat, being careful not to overcrowd the pan. Cook the prawns for around 2 minutes, then flip and cook for a further minute, or until cooked through. Serve immediately with the wasabi mayonnaise and fresh lime wedges.

I hope you love this recipe!





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