Ma Po Bubble waffle with Crispy Prawns
Lee Kum Kee

Ma Po Bubble waffle with Crispy Prawns

Serves 4
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Enjoy the Chinese traditional street food in a savoury version.  With a hit of spiciness from the Ma Po Sauce, the bubble waffle will make your mouth water.


12 prawns, 3 prawn per bubble waffle, deveined
2 eggs, beaten
175g dried bread crumbs
50g plain flour
500ml cooking oil for deep-frying
1 cucumber, cut in long strips with vegetable peeler
Bubble Waffle batter:
150g plain flour
rounded tsp baking powder
1 Tbsp custard powder
30g tapioca flour
2 eggs
100g sugar
150ml water




Sesame seeds


1 Mix the prawns with the Lee Kum Kee Ma Po Tofu Stir-fry Sauce .
2 Whisk together all the ingredients for the bubble waffle batter. Pass through a sieve to make it smooth. Rest in a warm place for 5 minutes. Preheat the bubble waffle machine.
3 To make crispy prawn, drain from the excess marinade. Coat the prawns first in flour, dip into the egg and then toss in breadcrumbs.
4 Deep-fry prawns at 170°C until golden colour. Drain on a paper towel to absorb excess oil. Mix together the dressing.
5 Cook the bubble waffles as per machine instructs. Whilst each waffle is still warm, curve the bubble waffle into a cone shape . It helps place in a cup shaped container.
6 Assemble bubble waffle cones with prawns and cucumber strips. Drizzle Ma Po mayonnaise dressing and scatter with sesame seeds.


1 Plating tips - Curve
2 Generally, the curly surface can bring more dimension for photos compared to flat one. Curve the bubble waffle when it is still warm.
3 Cooking tips
4 Alternatively, you can use tortilla wraps or plain flatbread instead of making a bubble waffle.
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