Crispy Honey Prawns – The Ultimate Delight
Honey Prawns – Stays Crispy for Ages!
Introduction
Honey Prawns is a delightful dish that combines the sweetness of honey with the crunchiness of perfectly fried prawns. This recipe will have you impressing family and friends with minimal effort and maximum flavor. You’ll love how these prawns retain their crispiness for a longer time, making them a perfect choice for gatherings or a cozy dinner at home.
Why Make This Recipe
Making Honey Prawns is not only easy but also rewarding. The crispy coating paired with the sweet honey sauce creates a mouthwatering experience. Plus, they are quick to prepare, making them an ideal weeknight treat or a party starter. Your loved ones will be coming back for more!
How to Make Honey Prawns
Follow these simple steps to create your very own Honey Prawns that stay crispy for ages!
Ingredients:
- 300g / 10oz prawns / shrimp (peeled with tail on)
- 1/2 tsp kosher / cooking salt
- 1/2 cup cornflour / cornstarch
- 9 tbsp cornflour / cornstarch
- 6 tbsp plain / all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher / cooking salt
- 2/3 cup + 1 tbsp COLD soda water (not sparkling mineral water)
- 3 – 4 cups vegetable or canola oil
- 1/3 cup (100g) honey
- 1.5 tbsp (25g) glucose or corn syrup (light)
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine / mirin
- 25g / 2 oz Vermicelli rice noodles (optional)
- Sesame seeds and finely sliced green onions for garnish
Directions:
-
Season and Dust Prawns:
- Mix prawns with salt. Don’t do this ahead, as salt makes prawns sweat and can ruin the crispy coating!
- Dust prawns in cornflour/cornstarch and place on a plate.
-
Cold Batter and Fry #1:
- Whisk together flour, cornflour, baking powder, and salt; chill mixture in the fridge.
- Heat oil to 160°C / 320°F.
- Combine soda water with the dry mixture, whisking minimally to maintain lumps for texture.
- Dip prawns into the batter and fry for about 3 minutes until golden and crispy. Drain on paper towels.
-
Honey Sauce:
- In a saucepan, combine honey, glucose, soy sauce, and cooking wine. Simmer for 3 minutes until syrupy.
-
Fry #2 – For Ultra Crispy:
- Increase oil heat to 200°C / 390°F.
- Fry remaining prawns until deeply golden, then remove to drain on paper towels.
-
Sauce and Serve:
- Toss fried prawns in the honey sauce until well coated.
- Garnish with sesame seeds and green onions.
-
Puffy Crispy Rice Noodles (Optional):
- For added crunch, fry rice noodles in hot oil until they puff up, then place them on a plate before piling on the prawns.
How to Serve Honey Prawns
Serve these delicious honey prawns hot as an appetizer or main dish. You can place them over crispy rice noodles for extra flair and texture. Garnish with sesame seeds and green onions to elevate the presentation.
How to Store Honey Prawns
If you have any leftovers, store the prawns in an airtight container in the refrigerator. While they are best enjoyed freshly fried, you can reheat them in the oven to help regain some of their crispiness.
Tips to Make Honey Prawns
- Use cold soda water to keep the batter light and crispy.
- Don’t salt the prawns too early; do it just before preparing to fry.
- Fry in small batches to keep oil temperature steady and achieve best results.
Variation
You can enhance the flavor by adding spices like garlic powder or chili flakes to the batter. For a more savory twist, replace honey with a sweet chili sauce.
FAQs
-
Can I use frozen prawns?
Yes, but ensure they are fully thawed and patted dry before seasoning and frying. -
Is there a gluten-free option?
Yes, you can substitute the flour and cornflour with gluten-free alternatives. -
How long can I store leftovers?
Store in the refrigerator for up to 3 days. However, they are best consumed fresh!
Enjoy making these crispy Honey Prawns that will surely become a favorite in your household!
Honey Prawns
Ingredients
For the prawns
- 300 g 300g / 10oz prawns / shrimp (peeled with tail on)
- 1/2 tsp 1/2 tsp kosher / cooking salt Add just before frying
- 9 tbsp 9 tbsp cornflour / cornstarch For dusting
- 6 tbsp 6 tbsp plain / all-purpose flour
- 1/2 tsp 1/2 tsp baking powder
- 2/3 cup 2/3 cup + 1 tbsp COLD soda water Use cold to keep batter light
- 3-4 cups 3 – 4 cups vegetable or canola oil For frying
For the sauce
- 1/3 cup 1/3 cup (100g) honey
- 1.5 tbsp 1.5 tbsp (25g) glucose or corn syrup (light)
- 1 tbsp 1 tbsp light soy sauce
- 2 tsp 2 tsp Chinese cooking wine / mirin
Optional garnish
- 25 g 25g / 2 oz Vermicelli rice noodles For added crunch (optional)
- Sesame seeds and finely sliced green onions For garnish
Instructions
Season and Dust Prawns
- Mix prawns with salt just before frying to prevent sweating.
- Dust prawns in cornflour/cornstarch and place on a plate.
Cold Batter and Fry #1
- Whisk together flour, cornflour, baking powder, and salt; chill mixture.
- Heat oil to 160°C / 320°F.
- Combine soda water with dry mixture, whisking minimally to maintain lumps.
- Dip prawns into the batter and fry for about 3 minutes until golden. Drain on paper towels.
Honey Sauce
- In a saucepan, combine honey, glucose, soy sauce, and cooking wine. Simmer for 3 minutes until syrupy.
Fry #2 – For Ultra Crispy
- Increase oil heat to 200°C / 390°F.
- Fry remaining prawns until deeply golden. Remove to drain on paper towels.
Sauce and Serve
- Toss fried prawns in the honey sauce until well coated.
- Garnish with sesame seeds and green onions.
Puffy Crispy Rice Noodles (Optional)
- Fry rice noodles in hot oil until they puff up. Place them on a plate before piling on the prawns.
