Wagamama Lollipop Prawn Kushiyaki
Juicy prawns glazed with soy, garlic, and lime, grilled to perfection on skewers and served with a zingy caramelised sauce — just like the lollipop prawns from Wagamama.
Contains Allergens
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Why you'll love it
Few dishes capture the flavour of a Wagamama meal like their Lollipop Prawn Kushiyaki. These skewered prawns are the perfect balance of sweet, salty, tangy, and smoky — the kind of appetiser that turns heads the moment it leaves the kitchen. The name comes from the playful way the prawns are served on sticks, making them easy to dip, share, and enjoy with a cold beer or alongside a big bowl of ramen. The secret to the dish lies in the glaze — a sticky blend of soy sauce, mirin, garlic, lime, and brown sugar that caramelises beautifully under the grill. The prawns stay tender and juicy thanks to a quick marinade, and the high heat locks in their natural sweetness. With just a handful of pantry ingredients and 20 minutes of cooking time, you can recreate this restaurant favourite at home and impress anyone lucky enough to sit at your table.
About the original
Wagamama’s Lollipop Prawn Kushiyaki is a long-standing fan favourite, often served as a starter or light side dish. The appeal lies in its simplicity — plump prawns, a glossy glaze, and that irresistible mix of umami and citrus that Japanese-inspired cooking does so well.
The chain’s version combines Asian seasonings with a subtle hint of char, delivering restaurant-level depth in every bite. It’s one of those dishes that perfectly bridges Japanese street food and Wagamama’s relaxed modern dining vibe.
Our copycat version stays true to those flavours, using easy-to-find UK ingredients like light soy sauce, honey, and lime. The result: perfectly sticky, smoky prawns that taste just as good at home. Serve them with rice, noodles, or salad — they’re guaranteed to become your new go-to starter.
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Ingredients
For the Prawns
- 300 g King prawns
- 1 tbsp Soy sauce — Use light soy
- 1 tbsp Mirin — or 1 tbsp rice wine + ½ tsp sugar
- 1 tsp Sesame oil
- ½ piece Lime juice
- 1 tsp Garlic — Grated
- 1 tsp Fresh ginger — Grated
- 1 tsp Brown sugar
- 1 tbsp Honey
For Cooking
- 1 tbsp Vegetable Oil
- 1 piece Spring onions — Finely sliced
- 1 pinch Sesame seeds — For sprinkling
- 1 piece Lime — To serve
Method
Prepare the skewers: Soak wooden skewers in water for 10 minutes to prevent burning.
Make the marinade: In a bowl, whisk together soy sauce, mirin, sesame oil, lime juice, garlic, ginger, brown sugar, and honey.
Marinate the prawns: Add the prawns and toss well to coat. Let them marinate for 15–20 minutes at room temperature.
Thread onto skewers: Arrange 3–4 prawns per skewer, curling them into a slight “C” shape to resemble lollipops.
Cook:
- Grill/Pan: Heat oil in a non-stick pan or griddle over medium-high heat. Cook for 2–3 minutes per side, brushing with leftover marinade until glossy and slightly caramelised.
- Oven option: Preheat grill to 220°C and cook on a lined tray for 6–8 minutes, basting halfway through.
- Finish: Sprinkle with sesame seeds and spring onion. Serve hot with lime wedges for squeezing.
Tips & Variations
- Use metal skewers for more even cooking.
- Swap prawns for scallops or chicken if preferred — adjust cooking time accordingly.
- Add a teaspoon of chilli flakes or Sriracha to the marinade for a spicier version.
- Serve over sticky jasmine rice or udon noodles for a full Wagamama-style meal.
- To get that Wagamama shine, reduce the leftover marinade in the pan for 1–2 minutes until syrupy, then brush over just before serving.
- For outdoor grilling, brush with extra honey right before removing from heat for extra caramelisation.
FAQs
- Can I use frozen prawns?
- Absolutely — just thaw them completely and pat dry before marinating to avoid excess water.
- What if I don’t have mirin?
- Mix rice vinegar with a pinch of sugar for a quick substitute.
- Can I cook these in the air fryer?
- Yes! Air-fry at 200°C for 6–7 minutes, flipping once and brushing with leftover glaze.
- How do I keep prawns tender?
- Don’t overcook — they only need a couple of minutes per side. As soon as they turn opaque, they’re done.
Nutrition (per serving)
| Calories | 240 kcal |
|---|---|
| Protein | 24 g |
| Fat | 7 g |
| Carbs | 16 g |
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