This sweet mayonnaise prawns are absolutely our family’s favorite. Traditionally served as one of the Chinese cold-plate appetizers in special occasion like wedding banquet, parties, etc, this sweet mayonnaise prawns are popular in Asia.

The prawns are coated with batter and then deep-fried. That one isn’t all that special. Once you coat them in the sweet mayonnaise sauce, they are irresistible (I had real hard time staying away from this). It’s not the healthiest thing that you want to have too often. Having it once in a while making it such a treat. I absolutely love this dish. It is great as appetizer or as part of main dish. The best thing is, it’s really not that difficult to make either.


SWEET MAYONNAISE PRAWNS (4 servings as appetizer)
What you will need:
  • 1 lb of jumbo prawns (shelled and deveined- keep the tail on the prawns if you want as part of presentation)
  • 2 large egg whites
  • ½ cup self-rising flour
  • ¼ cup Mayonnaise
  • 2 Tbsp condensed milk
  • Juice of 1 lemon
  • Vegetable oil for deep-frying
  1. Rinse the prawns briefly with cold water and then pat them dry with paper towel and set aside
  2. Preheat the oil in a medium or large deep pot for deep-frying. Prepare the mayonnaise sauce by mixing the mayonnaise with condensed milk, lemon juice. Mix well and set aside
  3. Put the egg white, self-rising flour in a bowl and mix well. The batter should be of a thick pancake batter. If you find it to thick, you can thin it a bit with few drops of water.
  4. Dip each prawns into the batter. When the oil is ready, place the coated prawns into the oil and fry until they are golden brown and then turn to the other side and fry for another minute or so. They whole process shouldn’t take more than 5 minutes, as prawns get cooked pretty quickly
  5. Remove the fried prawns from the pot and place on paper towel briefly. Pour the mayonnaise sauce over the prawns and lightly toss to coat each pieces. Transfer to a serving platter and serve immediately or you may chill them for a while and serve them cold


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  • Linda

    Hi Marvellina,

    I am absolutely blown away with your cooking skills and photographs.
    I wish that one day I’ll be able to cook like you.

    I also know that we come from the same hometown with many great and delicious foods, Medan yay!!!
    It is an amazing fact that you have helped a lot of young Medanese (including me) to preserve our cuisine. I have to thank you for that.
    The truth is, I have been living in Sydney for more than 5 years and I have been craving for my mom’s food and other authentic Indonesian food every day ever since. I would usually buy take away food from Indonesian restaurant or try my luck with my cooking skill. Most of your recipes are similar to what my mom used to cook for me. I find that your website is definitely helpful in that case. Especially when I am homesick and miss her.

    Then the reason I write to you is because I want to ask you about one recipe.
    I hope that you don’t mind if I bother you.
    Actually, I am looking for Leng Hung Kien recipe but I couldn’t find any information about it.
    I used to have Leng Hung Kien as a Dim Sim at Nelayan restaurant.
    It is usually served cold. I believe it is mainly made of prawns mixture (deep fried) and then covered with the sweet mayonnaise sauce.
    I wouldn’t demand any fast response because I understand how busy you are at the moment.
    In addition, I am already quite happy with the prawns and mayonnaise recipe from you.

    Anyway, I would like to congratulate you on your soon-coming baby number 2.
    I hope everything will go smoothly, the baby and the mom are healthy.
    I wish you have a great time with your family and baby.
    Take care and good luck!

    All the best..

    Note : I might miss your posts for couple months!!!

    Kind regards,


  • What To Cook Today Post author

    Hi Linda,

    Thank you for writing to me. I love reading messages from people, especially long one :) Yay! I get to know another Medanese :)
    I know exactly what you are talking about, the Leng Hung Kien. I’ll have to ask my mom on that one. I’ve never made it myself so far. It’s one of the item in “leng pua” (cold dish) isn’t it ? I’ll get back with you on that one.

    Thank you for the best wishes. I saw your facebook link, if you don’t mind, may I add you on facebook ? TTYL


  • Linda

    Hi Marvellina!!

    Thanks for your help!!
    Yes, absolutely… I dont mind adding you as my friend in my facebook account.
    Thank you very much in advance.

    Have a great day!!

    PS: I’m cooking braises pork belly tonight with your recipe…


    Kind regards,

  • What To Cook Today Post author

    Hi Linda,

    I hope the braised pork belly turned out great for you. Let me know how you like it :)