Sweet Chili Chip Prawns are jumbo prawns coated in a savory crust made from crushed sweet chili and sour cream potato chips blended with panko breadcrumbs and spices, then fried until golden. The crushed chip coating delivers both crunch and bold flavor in a single step.
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In a shallow bowl, combine the crushed potato chips, panko breadcrumbs, paprika, cumin, garlic powder, and a pinch of flaky sea salt. Mix well.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with lightly beaten egg whites, and one with the chip and breadcrumb mixture.
Take each peeled and deveined prawn, first coat it in flour, then dip it completely in the egg whites, letting any excess drip off.
Finally, press the prawn firmly into the chip mixture, ensuring it's fully coated.
Place the coated prawns in a single layer in an air fryer basket lined with parchment paper.
Lightly spray the tops of the prawns with cooking spray.
Air fry at 180°C (350°F) for 8 minutes, or until golden brown and cooked through.
While the prawns are cooking, prepare the dipping sauce. Place the sour cream in a small bowl and top with sweet chili sauce and a drizzle of chili oil.
Serve the hot, crispy prawns on a platter with lettuce leaves, lime wedges, sliced red chili, and the dipping sauce.
Store cooled prawns in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
deep skillet or shallow pot · meat thermometer (optional, for doneness check)
Yes, but reduce cooking time by 1-2 minutes. Smaller shrimp cook faster and may dry out if left too long.
Crush them to coarse crumbs with some texture remaining—not into powder. This preserves crunch and prevents a dense coating.
Coat the prawns up to 2 hours before cooking and refrigerate. Cook fresh for best crispness; reheating in a 350°F oven for 5-7 minutes works if necessary.
A creamy sauce balances the heat—try sour cream mixed with lime juice, mayo-sriracha, or a simple garlic aioli.
Prawns should be opaque and firm, with the coating deep golden brown. Overcooking makes them rubbery; they cook in 3-4 minutes total.
