Based on this YouTube video's total view count of 390K views and industry-standard rates, the estimated total earning is $273 - $781 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Dynamite Prawn #cookwithchefmasaroor with 390,327 views, 10,474 likes, and 25 comments. Experience the impact of this video content that has captured audience attention.

Dynamite Sauce recipe Ingredients: Mayonnaise – 200 g Sriracha Sauce – 20 g Honey – 15 g Tomato Ketchup – 15 g Lemon Juice – 5 ml Garlic Powder – ½ tsp Paprika Powder – ½ tsp Lemon Zest – ½ tsp Gochujang Paste – 10 g Method: Add mayonnaise to a mixing bowl. Add Sriracha sauce, honey, tomato ketchup and gochujang paste. Add lemon juice, garlic powder, paprika powder and lemon zest. Mix well until smooth and creamy. Refrigerate for 20–30 minutes before serving. Chef's Tip: Perfect for Dynamite Prawns, Dynamite Chicken and crispy seafood starters. DYNAMITE PRAWNS – BATTER & DUSTING Ingredients for Batter: Tempura Flour – 100 g Rice Flour – 30 g Cold Water – 150–180 ml (as required) For Prawn Dusting: - Corn Flour – 50 g Method: Mix tempura flour and rice flour in a bowl. Add cold water gradually and mix to form a smooth, light batter. Clean and devein the prawns, then pat dry. Lightly coat the prawns with corn flour. Dip the dusted prawns in the batter. Deep-fry at 170–180°C until golden and crispy. Toss with Chef Masaroor’s Dynamite Sauce just before serving. Chef’s Tip: Keep the batter cold and avoid overmixing for a light, crispy coating.

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