Coconut Rice Paper Tiger Prawn Scoops
Coconut prawn scoops loaded with juicy prawns, crunchy cabbage slaw, and drizzled with spicy sriracha mayo and sweet balsamic glaze. The perfect mix of crispy, fresh, creamy, and bold in every bite. A fun appetizer or light dinner that looks just as good as it tastes.
Prep time
25 min
Cook time
15 min
Serves
Ingredients
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For the slaw
- 3 tbsprice vinegar
- 1 tbspsesame oil
- 1½ tspwhite pepper, divided
- 1 tbspmirin
- 1½ tspsalt, divided
- 4 tbspmayonnaise, divided
- 2 cupsthinly shredded cabbage
For the sauce
- 1 tbspsriracha
- 2 tbspmayonnaise
For the prawns
- 2 tbsprice flour
- ½ tspgarlic powder
- ½ tsppaprika
- 16jumbo tiger prawns, shelled and deveined
- ½ tspwhite pepper
- 1 tspsalt
For frying & assembly
- ½ cupcoconut oil, divided
- 2 sheetsrice paper (about 8 in diameter), cut into 8 segments each
- 2–3 tbspbalsamic glaze, for drizzling
- to garnishjulienned green onions
Ingredients
For the slaw
- 3 tbsprice vinegar
- 1 tbspsesame oil
- 1½ tspwhite pepper, divided
- 1 tbspmirin
- 1½ tspsalt, divided
- 4 tbspmayonnaise, divided
- 2 cupsthinly shredded cabbage
For the sauce
- 1 tbspsriracha
- 2 tbspmayonnaise
For the prawns
- 2 tbsprice flour
- ½ tspgarlic powder
- ½ tsppaprika
- 16jumbo tiger prawns, shelled and deveined
- ½ tspwhite pepper
- 1 tspsalt
For frying & assembly
- ½ cupcoconut oil, divided
- 2 sheetsrice paper (about 8 in diameter), cut into 8 segments each
- 2–3 tbspbalsamic glaze, for drizzling
- to garnishjulienned green onions
Instructions
Prepare the slaw
- 1
In a large bowl, whisk together rice vinegar, sesame oil, ½ tsp white pepper, mirin, ½ tsp salt, and 2 tbsp mayonnaise until smooth.
- 2
Toss in the shredded cabbage until well coated. Cover and refrigerate until ready to use (up to 1 day ahead).
Mix the sriracha mayo
- 1
Combine the remaining 2 tbsp mayonnaise with sriracha. Transfer to a squeeze bottle for easy drizzling.
Coat the prawns
- 1
In a medium bowl, stir together rice flour, garlic powder, paprika, remaining white pepper, and salt. Add prawns and toss until evenly coated.
Fry the rice paper
- 1
In a wok or deep skillet, heat ¼ cup coconut oil over medium-high heat until shimmering.
- 2
Fry one rice paper segment at a time — it should puff and crisp instantly. Transfer to a paper-towel-lined plate. Repeat with remaining segments.
Fry the prawns
- 1
Add the remaining ¼ cup coconut oil to the wok. Fry the coated prawns for 1–1½ minutes per side, until golden and cooked through. Transfer to a paper-towel-lined plate.
Assemble the scoops
- 1
Spoon about 2 tbsp cabbage slaw into the center of each rice paper crisp.
- 2
Top with a fried prawn, then drizzle with sriracha mayo and balsamic glaze.
- 3
Garnish with julienned green onions and serve immediately.
Melissa's Notes
Perfect paired with a crisp white wine, a Rosé, or a bright cocktail. These are best assembled and served right away — the rice paper loses its crunch quickly.
Nutrition Information
Per 2 scoops — based on 8 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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