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There’s nothing quite like the joy of creating a meal that transports you to another place. As I stood in my kitchen, the sweet and tangy scent of tamarind mingled with the savory aroma of frying prawns, I was taken back to the vibrant streets of Bali, where food stalls boast dishes bursting with flavor. This recipe for Butterflied Prawns with Tamarind Chutney captures that essence beautifully.

I often find myself craving something light yet satisfying, and this dish ticks all the boxes. The crunch of the cornflake coating combined with the succulent prawns is simply addictive. Plus, the homemade tamarind chutney adds a luscious zing that perfectly complements the crispy texture of the prawns. Gather your ingredients and let’s dive into this delightful culinary adventure that promises to elevate any ordinary dinner into an extraordinary occasion!

Why You’ll Love These Bali Prawns

Flavor Explosion: The bold combination of tamarind and spices offers a tropical punch that tantalizes your taste buds.
Crunchy Coating: Enjoy the satisfying crunch of cornflakes, making each bite an irresistible delight.
Ease of Preparation: Quick and simple steps ensure you can whip up this dish even on a busy weeknight.
Versatile Dish: Whether as an appetizer or a main course, these prawns are sure to impress at any gathering.
Crowd Pleaser: Perfect for your next dinner party, guaranteed to have everyone asking for seconds! Plus, if you’re looking for more quick dinner ideas, check out 30-minute meal options for inspiration.

Bali Prawns Ingredients

• Discover the key components for this delicious dish!

For the Prawns
• 12 large prawns – Make sure they’re peeled, deveined, and butterflied to ensure even cooking and flavor.
• 2 eggs – These help create a lovely coating that adheres the cornflake crumbs to the prawns.
• 1/2 cup cornflour – This forms a light, crunchy layer for frying.
• 2½ cups cornflakes – Coarsely crushed for an unmatched crunch in every bite!

For the Spices
• 2 tsp Kashmiri chilli powder – Adds vibrant color and a gentle heat to the prawns.
• ½ tsp turmeric – Enhances flavor and gives the prawns a beautiful golden hue.
• ½ tsp sea salt – Essential for seasoning and balancing flavors.
• ¼ tsp ground black pepper – Adds a touch of warmth to the seasoning mix.

For the Marinade
• Juice of 1 lemon – Brightens up the dish and tenderizes the prawns.
• 1 tbsp finely grated ginger – A fragrant ingredient that adds depth and warmth.
• 2 garlic cloves, finely grated – Infuses the prawns with a rich, aromatic flavor.

For the Tamarind Chutney
• ½ cup tamarind concentrate – This is the heart of the chutney, providing that signature tangy flavor.
• ⅓ cup brown sugar – Balances the sour notes of tamarind beautifully.
• ¼ tsp Kashmiri chilli powder – For a little extra warmth and vibrant color in the chutney.
• ¼ tsp ground cumin – Introduces a warm, earthy undertone to the chutney.
• Pinch sea salt flakes – To enhance all the flavors in the chutney.
• ½ cup water – To adjust the consistency and ensure a smooth chutney.

Ready to bring the taste of Bali into your kitchen with these stunning Bali Prawns? Let’s get cooking!

How to Make Bali Prawns

Mix the Marinade: In a bowl, combine the lemon juice, ginger, garlic, and spices. Add the butterflied prawns, ensuring they’re well-coated. Let them marinate while preparing the chutney.
Prepare the Chutney: In a small saucepan, mix tamarind concentrate, brown sugar, water, and spices over medium heat. Simmer for 5 minutes until the sugar dissolves and the sauce thickens to a syrupy consistency.
Set Up Crumbing Station: Crack the eggs into a medium bowl and whisk until frothy. Crush the cornflakes in a large bowl until coarsely crumbled, and place the cornflour on a plate for coating the prawns.
Coat the Prawns: Dip each prawn in cornflour first, shaking off the excess. Then, immerse in the egg mixture, and finally coat generously with crushed cornflakes. Transfer the coated prawns to a plate.
Heat the Oil: In a high-sided frying pan, pour vegetable oil to a depth of about 2cm (just under 1”). Heat on high until the oil reaches 160°C/320°F, or when bubbles form around a wooden spoon dipped into the oil.
Fry the Prawns: Cook the prawns in two batches for about 2 minutes, turning them until they are crispy and golden. Drain on paper towels and sprinkle with sea salt for extra flavor.
Serve & Enjoy: Serve the luscious Bali prawns alongside the homemade tamarind chutney for a delightful dipping experience.

Optional: Garnish with fresh coriander leaves for a pop of color and added flavor.
Exact quantities are listed in the recipe card below.

Bali Prawns Variations

Feel free to get creative with this dish and make it your own. Each twist brings a new flavor adventure that is oh-so-delicious!

Gluten-Free: Swap cornflakes for crushed gluten-free cereal or panko to maintain the same delightful crunch.
Spicy Kick: Add chopped fresh green chilies to the marinade for an extra layer of heat that’ll light up your taste buds.
Coconut Coating: Mix shredded coconut with the crushed cornflakes for a tropical flavor that beautifully compliments the prawns.
Herb Infusion: Incorporate fresh herbs like cilantro or basil into the marinade for a fragrant twist that livens up every bite.
Lemon Zest: Grate some lemon zest into the cornflake coating for an additional burst of citrusy aroma and flavor.
Tamarind Swap: Use mango chutney instead of tamarind for a sweet and tangy variation that adds a fruity twist.
Vegetarian Option: Substitute prawns with paneer or eggplant slices for a satisfying plant-based version that captures the essence of the dish.
Baked Alternative: For a healthier take, bake the coated prawns at 200°C (400°F) for about 15 minutes until crispy, allowing everyone to enjoy guilt-free indulgence.

Make Ahead Options

These Bali Prawns are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can marinate the prawns in the lemon and spice mixture up to 24 hours in advance, allowing the flavors to permeate beautifully. Additionally, you can prepare the tamarind chutney and refrigerate it for up to 3 days; just be sure to store it in an airtight container to retain its rich flavor. When you’re ready to serve, simply coat and fry the prawns as directed, ensuring they stay crisp and delicious. With these make ahead options, you’ll effortlessly impress your family with restaurant-quality results!

What to Serve with Bali Prawns?

Elevate your dining experience by pairing these delightful prawns with complementary dishes that enhance their vibrant flavors.

Coconut Rice: The mild sweetness of coconut rice balances the tangy tamarind chutney beautifully, creating a harmonious plate.
Fresh Cucumber Salad: A light, refreshing salad with crunchy cucumbers and bright lime dressing cuts through the richness of the prawns, adding a refreshing crunch.
Garlicky Asparagus: Tender, sautéed asparagus tossed in garlic echoes the aromatic notes in the prawns and adds vibrant green to your meal.
Chilled Tropical Fruit Salsa: A bright mix of pineapple, mango, and jalapeño provides a sweet and spicy contrast, enhancing the prawns’ tropical vibes.
Zesty Coleslaw: Crunchy coleslaw with citrus undertones complements the texture of the prawns while adding a crunchy element to the dish.
Chardonnay: A chilled glass of Chardonnay with its crisp acidity will elevate your dining experience, pairing beautifully with the prawns and chutney.
Mango Sticky Rice: For dessert, this sweet treat will end the meal on a perfect note, leaving your taste buds craving more tropical flavors.
Spicy Fries: Crispy, spiced fries provide a fun and hearty addition, perfect for dipping in the tamarind chutney for added zing.
Garlic Naan: Soft, warm naan is a fantastic side that soaks up any remaining chutney, making every bite a delicious adventure.

Helpful Tricks for Bali Prawns

Perfect Temperature: Ensure the oil is hot enough (160°C/320°F) before frying. If it’s not hot enough, the prawns will absorb oil and become greasy.
Coating Consistency: Shake off excess cornflour after coating the prawns. This prevents clumping and ensures a crispy, golden coating in the final fry.
Batch Frying: Fry prawns in small batches to maintain oil temperature. Overcrowding the pan leads to uneven cooking and soggy textures.
Don’t Skip the Marinade: Allowing the prawns to marinate not only infuses flavor but also helps tenderize them, enhancing the taste of your Bali prawns.
Serve Warm: For the best experience, serve your prawns immediately after frying while they’re still warm and crispy alongside that zesty tamarind chutney.

How to Store and Freeze Bali Prawns

Fridge: Store leftover Bali prawns in an airtight container for up to 3 days. Reheat them in the oven at 180°C (350°F) for crispiness.

Freezer: Freeze cooked Bali prawns in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 2 months.

Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the oven to keep them crunchy. Avoid microwaving, as it can make the coating soggy.

Tamarind Chutney: Store chutney in a sealed jar in the fridge for up to 1 week. Reheat gently on the stove or in the microwave before serving.

Bali Prawns with Tamarind Chutney Recipe FAQs

What type of prawns should I use?
Absolutely! Opt for large, fresh prawns for the best flavor. Look for prawns that are firm and have a mild ocean scent. Avoid those with dark spots or a strong fishy smell, as they may not be fresh.

How long can I store leftover Bali prawns?
You can store leftover Bali prawns in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 180°C (350°F) for a few minutes to maintain their crispiness.

Can I freeze cooked Bali prawns?
Very! To freeze cooked Bali prawns, lay them in a single layer on a baking sheet and freeze until solid. Then, transfer the prawns to a zip-top freezer bag. They can be stored in the freezer for up to 2 months.

How do I reheat frozen Bali prawns?
To reheat frozen Bali prawns, allow them to thaw in the fridge overnight. Whenever you’re ready to enjoy them, preheat the oven to 180°C (350°F), place the prawns on a baking sheet, and heat for about 10-15 minutes until they’re warmed through and crunchy. Avoid microwaving to keep the coating from getting soggy.

Is tamarind chutney safe for pets?
No, it’s not! The chutney contains ingredients like sugar and spices that are not safe for pets. If you’re sharing your meal, be sure to keep the chutney away from your furry friends!

What if my cornstarch coating is clumping?
If you find that the cornflour is clumping, make sure to shake off any excess after coating the prawns. You can also mix a bit of salt or pepper into the cornflour to help it adhere better, leading to a flawless crispy finish!