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Butterflied King Prawns with Wasabi, Black and White Sesame

This gorgeous recipe will blow your guests away at your next dinner party.


  • 6 squares of banana leaves - 8cm by 8cm. Note: If you can’t source banana leaves, you can substitute with a few large spinach leaves or gai larn leaves.

  • Prawns

  • 30 black tiger prawns with heads off

  • 50g white miso paste

  • 20g wasabi paste

  • 1tbsp sweet soy (kecap manis)

  • 50ml water 

  • Corn flour for dusting

  • 50g black sesame seeds 

  • 50g white sesame seeds

  • Vegetable oil for deep frying

  • Garnish

  • 50g of Japanese pickled ginger, sliced into matchsticks

  • ¼ bunch thinly sliced green shallots

  • 50g crispy shallots (you can buy these pre fried and ready to use in the Asian section of the supermarket or from an Asian grocer)


  • 1.

    Clean, peel and de-vein the prawns and set aside.

  • 2.

    Combine the ginger, green shallots and crispy shallots in a small bowl and set aside.

  • 3.

    Preheat the oven to 180ºC.

  • 4.

    Combine the miso, wasabi, soy and water into a smooth paste.

  • 5.

    Mix the two sesame seed types in a shallow bowl.

  • 6.

    Pre-heat 10cm of vegetable oil in a small pot or deep fryer to 175 ºC.

  • 7.

    Pat the prawns dry. Put some cornflour in a flat tray or bowl and lightly coat the prawns.

  • 8.

    Dip the entire prawn into the miso-wasabi batter, leaving the tail clean.

  • 9.

    Coat the prawns in the mixed sesame seeds.

  • 10.

    Deep-fry for about 30 seconds until the batter is just set – this is to cook-set the batter, not to cook the prawn.

  • 11.

    Put the prawns on a lightly oiled baking tray and cook through in the oven. This will take about three minutes.

  • To serve:

  • 1.

    Place three cooked prawns on each banana leaf and garnish with the ginger shallot mix. 


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