That Spicy Chick

Crispy Prawns with Spicy Mango Mayonnaise

This Crispy Prawns with Spicy Mango Mayonnaise dish is quick & easy to make and incredibly tasty! Juicy jumbo prawns are lightly battered and fried to golden perfection. They’re then tossed in a delectable creamy, sweet, and spicy mango mayonnaise sauce and served banquet style with stir-fried broccoli!

Plate lined with broccoli and mango mayonnaise coated prawns sprinkled with toasted black sesame seeds.

I have a fun new Cantonese-inspired dish for you today! And it involves the most juicy, naturally sweet jumbo prawns, and a delicious homemade spicy mango mayonnaise! 😍

Backstory…

Back when I used to live in Taipei, we used to dine at the Landmark Club in Tianmu whenever one of our family friends who was a member would invite us there for dinner. They had plenty of amazing food that to date, I still crave and dream about (thinking about you, delicious braised Kung Pao Tofu ❤️). My absolute favorite dish on their menu was the crispy battered deep-fried jumbo prawns that was tossed in a gorgeous and creamy mango mayonnaise sauce.

And sometimes, a simple (read: maddening and all-halting-must-have-NOW!) craving makes you do AMAZING and damn tasty things! And that’s exactly what happened here folks. I recreated their luscious dish, and put my signature spicy twist on it. 😉

And I have to say, I love this version a lot more because it’s accessible (I don’t have to move back to Taipei and join a members only club to get it), easy to make at home, and simply just mind-blowingly tasty!

Mango mayonnaise prawns topped with toasted black sesame seeds on top of white rice in a black bowl. Plate with broccoli and mango mayonnaise prawns, and a small dish with toasted black sesame seeds in the back.

I mean, who can resist:

  • Juicy, lightly crusted, crispy fried prawns 😋
  • …which are tossed in a spicy-sweet and refreshing creamy mango mayonnaise 🤤
  • ….and served with Asian-style garlicky and spicy stir-fried broccoli, which are tender yet still have some crunch to them! 😍

We have the world of textures and flavors packed right here in one life-changing dish friends, and I guarantee that you are going to love it!

Alright, let’s do this people. Let’s make some tantalizing and tasty Crispy Prawns with Spicy Mango Mayonnaise! 💃

CRISPY PRAWNS WITH SPICY MANGO MAYONNAISE INGREDIENTS

All right, let’s talk ingredients first! We have three elements here: the Spicy Mango Mayonnaise, the simple stir-fried broccoli, and the crispy and juicy jumbo prawns. You probably have most of the ingredients for this dish in your pantry already. But let’s run through everything you need to make this this incredibly tasty prawn dish.

Spicy Mango Mayonnaise:

  • Fresh Mango: Diced into small pieces so that they’re easy to puree.
  • Mayonnaise: I personally prefer the full fat and REAL DEAL mayo. But feel free to sub with low-fat or half-fat mayo if you prefer. I don’t recommend non-fat mayo because it may not result in as thick of a mayonnaise sauce to cling to the fried prawns.
  • Ground Cayenne: Use as much or as little as you like. You can also totally omit this if you prefer to make a non-spicy mango mayonnaise.
  • Crushed Red Chili Pepper Flakes: Ditto the above.
  • Kosher Salt: Just a little bit to season our delicious spicy mango mayo. If using table salt, simply halve the quantity recommended.
  • Lemon Juice: Freshly squeezed please! I guarantee the taste will be much better!
Spicy mango mayonnaise in a jar with a spoon.

Stir-fried Broccoli:

  • Olive Oil: Or any other cooking oil you prefer.
  • Broccoli: Cut them into florets and be sure to rinse and clean them properly.
  • Garlic: For a nice subtly sweet garlicky flavor.
  • Red Chilies: Totally optional if you want to make this mild.
  • Dried Red Chilies: Ditto the above.
  • Kosher Salt: To taste, and to season the broccoli.
  • Water: To help pan-steam and soften the florets.
  • Sesame Oil: Drizzle it in on top right after they’re done cooking to infuse them with a deeper and intense sesame flavor.
Broccoli florets with garlic and chopped red chiles in a wok with smoke coming out.

Crispy Prawns:

  • Jumbo Prawns: I used 16/20 size black tiger jumbo prawns. But you can also use shrimp instead if you prefer or have them on hand. (My mom uses shrimp and makes this dish for my sister whenever I send her any extra spicy mango mayo that I have on hand.) But I must say that the jumbo prawns are juicier, robustly flavorful, and simply more delicious! As for using frozen or fresh, either will work.
  • Corn Starch: For our starch mixture, and to coat the prawns before frying. The cornstarch helps to achieve a crispy exterior.
  • Tapioca Starch: The other part of our starch mixture. Using both corn starch and tapioca starch in the same amounts will result in a crispy, yet light crust for the prawns.
  • Peanut Oil: Or any other oil you like to use for deep-frying. Vegetable or canola oil will work well too.
  • Optional toppings: Top the spicy mango mayonnaise coated prawns with toasted black sesame seeds and/or chopped fresh spring onion (scallion) if you like.
Deep-fried crispy prawns on a paper towel lined plate.

HOW TO MAKE CRISPY PRAWNS WITH SPICY MANGO MAYONNAISE

For the Spicy Mango Mayonnaise:

  1. Puree the mango: Add the diced mango to a mini blender and blend until smooth. (You may need to uncover and mix with a spoon, then cover and blend again to puree completely.)
  2. Combine everything: Transfer the mango puree to a medium bowl and add mayonnaise, ground cayenne, crushed red chili pepper flakes, kosher salt, and lemon juice. Mix with a spoon until evenly combined. Then transfer to an airtight jar, cover and set aside.
Stir-fried broccoli florets with garlic and chopped red chiles in a wok.

For the Broccoli:

  1. Prep: Cut the broccoli into florets and rinse thoroughly. Chop the garlic, red chilies, and break the dried chilies into small pieces.
  2. Sauté garlic and chilies: Heat olive oil in a wok or sauté pan over medium-high heat. Once hot, add the garlic and fresh red chilies and sauté until fragrant.
  3. Add broccoli: Add the broccoli florets and dried red chilies and cook for 2-3 minutes, tossing occasionally, until the florets start to brown slightly.
  4. Add water and simmer: Turn the heat down to medium-low and pour in the water. Giver everything a quick stir, then cover and simmer for 4-5 minutes.
  5. Toss everything: Uncover the wok and turn the heat back up to medium-high again. Toss and cook until the water has evaporated and the broccoli florets are tender, but still retain some crunch.
  6. Drizzle sesame oil: Switch off the heat, then drizzle the sesame oil on the broccoli and gently stir.
  7. Plate: Arrange the broccoli, garlic, and chilies around the perimeter of a large round serving plate.

For the Crispy Prawns:

Clean the prawns: Peel and devein the prawns if needed. Then rinse thoroughly and pat-dry with paper towels.

Coat prawns with starch mixture: Combine the tapioca starch and cornstarch in a large Ziplock bag or bowl. Mix with a spoon until evenly combined. Add the prawns to the Ziplock bag and massage the pieces to fully coat them in the starch mixture. (If using a bowl, toss the prawns gently to coat in the starch mixture.) Shake off any excess starch and transfer the prawns to a clean plate.

Corn starch and tapiocal starch coated jumbo prawns on a plate and a ziplock back with starch mixture in the back.

First fry: Heat peanut oil in a small pot for a few minutes until the oil reaches a temperature of 175°C/350°F. Working in batches, add 4-5 prawns into the pot and fry for 2-3 minutes, moving them gently around with a metal slotted spoon to ensure they don’t stick to each other, until they are slightly browned. Transfer to a paper towel lined plate to drain, then repeat with the remainder prawns.

Metal slotted spoon with a deep-fried crispy prawn above a pot with oil.

Second fry: Working in batches again, fry the prawns again for 1-2 minutes, until they are golden brown. Drain on a paper towel lined plate again.

Metal slotted spoon with a deep-fried crispy prawn above a pot of bubbling oil.

Toss with Spicy Mango Mayonnaise: Transfer the prawns to a stainless steel mixing bowl and add 5-6 tablespoons of the Spicy Mango Mayonnaise on top. Gently (but quickly) toss to coat the prawns with the sauce. Then spoon the prawns into the center of the broccoli lined plate.

To Serve: Sprinkle with black toasted sesame seeds and chopped spring onion if desired. Serve immediately with warm steamed rice.

Plate lined with broccoli florets with garlic and red chilies, and mango mayonnaise coated prawns sprinkled with toasted black sesame seeds.

Full ingredient amounts and instructions in the recipe card below.

IS THIS GLUTEN-FREE?

Yes indeed! Corn starch and tapioca starch are naturally gluten-free (unlike most all-purpose flours). So you’re good to go if you (or others you’re dining with) need to follow a celiac friendly diet.

Mango mayonnaise prawns topped with toasted black sesame seeds on top of white rice in a black bowl. Plate with broccoli and mango mayonnaise prawns in the back.

CAN I MAKE THIS AHEAD?

You can make the Spicy Mango Mayonnaise one to three days in advance. However, the prawns will become soggy if you toss them in the mango mayonnaise too soon before serving. It is best to fry the prawns, toss them in the spicy mango mayo, and serve immediately.

As for the broccoli, you can stir-fry the florets a few hours in advance and reheat in a wok on the stovetop again. But be aware that they will lose their crunch and be more tender than if you were to prepare them just before frying the prawns.

Therefore, I recommend making the mango mayonnaise in advance if you would like to save time. But the broccoli and prawns should be prepared just before serving for best texture and flavor.

Mango mayonnaise prawns sprinkled with toasted black sesame seeds on top of white rice in a black bowl.

SPICY MANGO MAYONNAISE COLOR

The color of your spicy mango mayonnaise depends on the time/season of the year and the type of mango you use. I’ve made this recipe several times now and have gotten a bright yellow, dull orange, and even a pale yellow mango mayo! They all tasted great with the prawns (and with other things too!), so don’t worry too much about the color of the mango mayo.

Just be sure not to use a green mango for this recipe as it is more sour and nutty flavored, and only becomes sweet once fully ripened.

Black chopsticks holding up a mango mayonnaise coated prawn above a bowl with rice and mango mayonnaise prawns.

WHAT TO DO WITH LEFTOVER MANGO MAYONNAISE

This recipe yields more mango mayonnaise than you need to toss the prawns with and you will have some leftover. You can make the prawns a second time in the same week and toss with the leftover mayonnaise if you like. Or feel free to use it in sandwiches, wraps, as a dip, etc.

I often toss some cooked diced chicken with the remaining mango mayonnaise and make a divine Spicy Mango Mayonnaise Chicken Salad. It tastes great in between of a buttery toasted croissant with some bright greens, and fresh tomato and cucumber slices!

Black chopsticks holding up a mango mayonnaise coated prawn above a bowl with rice and mango mayonnaise prawns.

HOW LONG WILL THE SPICY MANGO MAYONNAISE KEEP?

It will keep in the fridge in an airtight jar for 5-7 days.

Chopsticks holding up a mango mayonnaise coated fried prawn, and a plate lined with broccoli and mango mayonnaise coated prawns sprinkled with toasted black sesame seeds.

MORE SHRIMP & PRAWN RECIPES

Looking for more easy seafood dinner recipes? Here are a few of my favorites! ❤️

ASIAN

ITALIAN /ITALIAN-AMERICAN


If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉

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Plate lined with broccoli florets with garlic and red chilies, and mango mayonnaise coated prawns sprinkled with toasted black sesame seeds.

Crispy Prawns with Spicy Mango Mayonnaise

This Crispy Prawns with Spicy Mango Mayonnaise dish is quick & easy to make and incredibly tasty! Juicy jumbo prawns are lightly battered and fried to golden perfection. They’re then tossed in a delectable creamy, sweet, and spicy mango mayonnaise sauce and served banquet style with stir-fried broccoli!

  • Author: Lavina
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Fry
  • Cuisine: Chinese
Scale

Ingredients

For the Spicy Mango Mayonnaise:

  • 1 cup Mango – diced
  • ½ cup Mayonnaise
  • 1.25 TSP ground Cayenne, to taste
  • 1.25 TSP Crushed Red Chili Pepper Flakes, to taste
  • 1/8¼ TSP Kosher Salt, to taste
  • ½ TBLS Lemon Juice

For the Stir-fried Broccoli:

  • 2 TBLS Olive Oil (or any other cooking oil)
  • 2 TSP Sesame Oil
  • 2 medium heads Broccoli –  cut into florets, rinsed thoroughly and dried
  • 4 Garlic cloves – minced
  • 24 small Red Chilies (optional), to taste – chopped
  • 12 Dried Red Chilies (optional), to taste – broken up into small pieces
  • ½ TSP Kosher Salt, to taste
  • ½ cup Water

For the Crispy Prawns:

  • 500g Jumbo Black Tiger Prawns (size: 16/20 – frozen or fresh) – peeled and deveined, rinsed thoroughly and pat-dried with paper towels (Feel free to use shrimp instead if you prefer.)
  • 2 TBLS Corn Starch
  • 2 TBLS Tapioca Starch
  • 34 cups Peanut Oil (or any other frying oil such as vegetable or canola oil)

Optional toppings:

  • Toasted black sesame seeds
  • Chopped spring onion (scallion)

Instructions

For the Spicy Mango Mayonnaise:

  1. Add the diced mango to a mini blender and blend until smooth. (You may need to uncover and mix with a spoon, then cover and blend again to puree completely.)
  2. Transfer the mango puree to a medium bowl and add mayonnaise, ground cayenne, crushed red chili pepper flakes, kosher salt, and lemon juice. Mix with a spoon until evenly combined. Then transfer to an airtight jar, cover and set aside.

For the Stir-fried Broccoli:

  1. Cut the broccoli into florets and rinse thoroughly. Chop the garlic, red chilies, and break the dried chilies into small pieces.
  2. Heat olive oil in a wok or sauté pan over medium-high heat. Once hot, add the garlic and fresh red chilies and sauté until fragrant.
  3. Add the broccoli florets and dried red chilies and cook for 2-3 minutes, tossing occasionally, until the florets start to brown slightly.
  4. Turn the heat down to medium-low and pour in the water. Giver everything a quick stir, then cover and simmer for 4-5 minutes.
  5. Uncover the wok and turn the heat back up to medium-high again. Toss and cook until the water has evaporated and the broccoli florets are tender, but still retain some crunch.
  6. Switch off the heat, then drizzle the sesame oil on the broccoli and gently stir.
  7. Arrange the broccoli, garlic, and chilies around the perimeter of a large round serving plate.

For the Crispy Prawns:

  1. Peel and devein the prawns if needed. Then rinse thoroughly and pat-dry with paper towels.
  2. Combine the tapioca starch and cornstarch in a large Ziplock bag or bowl. Mix with a spoon until evenly combined. Add the prawns to the Ziplock bag and massage the pieces to fully coat them in the starch mixture. (If using a bowl, toss the prawns gently to coat in the starch mixture.) Shake off any excess starch and transfer the prawns to a clean plate.
  3. Heat peanut oil in a small pot over high heat for a few minutes until the oil reaches a temperature of 175°C/350°F. Then turn the heat down to medium-low. Working in batches, add 4-5 prawns into the pot and fry for 2-3 minutes, moving them gently around with a metal slotted spoon to ensure they don’t stick to each other, until they are slightly browned. Transfer to a paper towel lined plate to drain, then repeat with the remainder prawns.
  4. Working in batches again, fry the prawns again for 1-2 minutes, until they are golden brown. Drain on a paper towel lined plate again.
  5. Transfer the prawns to a stainless steel mixing bowl and add 5-6 tablespoons of the Spicy Mango Mayonnaise on top. Gently (but quickly) toss to coat the prawns with the spicy mango mayonnaise. Then spoon the prawns into the center of the broccoli lined plate.
  6. To Serve: Sprinkle with black toasted sesame seeds and chopped spring onion if desired. Serve immediately with warm steamed rice.

Notes

  1. Is this gluten-free? Yes. Corn starch and tapioca starch are naturally gluten-free (unlike most all-purpose flours). So you’re good to go if you (or others you’re dining with) need to follow a celiac friendly diet.
  2. Making ahead: You can make the Spicy Mango Mayonnaise one to three days in advance. However, the prawns will become soggy if you toss them in the mango mayonnaise too soon before serving. It is best to fry the prawns, toss them in the spicy mango mayo, and serve immediately. As for the broccoli, you can stir-fry the florets a few hours in advance and reheat in a wok on the stovetop again. But be aware that they will lose their crunch and be more tender than if you were to prepare them just before frying the prawns. Therefore, I recommend making the mango mayonnaise in advance if you would like to save time. But the broccoli and prawns should be prepared just before serving for best texture and flavor.
  3. Spicy Mango Mayonnaise color: The color of your spicy mango mayonnaise depends on the time/season of the year and the type of mango you use. I’ve made this recipe several times now and have gotten a bright yellow, dull orange, and even a pale yellow mango mayo! They all tasted great with the prawns (and on other things too!), so don’t worry too much about the color of the mango mayo.  Just be sure not to use a green mango for this recipe as it is more sour and nutty flavored, and only becomes sweet once fully ripened.
  4. Leftover Spicy Mango Mayonnaise: This recipe yields more mango mayonnaise than you need to toss the prawns with and you will have some leftover. You can make the prawns a second time in the same week and toss with the leftover mayonnaise if you like. Or feel free to use it in sandwiches, wraps, as a dip, etc. I often toss some cooked diced chicken with the remaining mango mayonnaise and make a divine Spicy Mango Mayonnaise Chicken Salad. It tastes great in between of a buttery toasted croissant with some bright greens, and fresh tomato and cucumber slices!
  5. How long will the Spicy Mango Mayonnaise keep?: It will keep in the fridge in an airtight jar for 5-7 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 602
  • Sugar: 4.7g
  • Sodium: 692.4mg
  • Fat: 35.2g
  • Saturated Fat: 6.4g
  • Unsaturated Fat: 16.9g
  • Trans Fat: 0g
  • Carbohydrates: 66.6g
  • Fiber: 23.4g
  • Protein: 22.6g
  • Cholesterol: 108.9mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Mango mayonnaise prawns topped with toasted black sesame seeds on top of white rice in a black bowl. Plate with broccoli and mango mayonnaise prawns, and a small dish with toasted black sesame seeds in the back.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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