Honey Prawns
Honey Prawns combine the sweetness of honey with perfectly crispy fried prawns, ideal for gatherings or cozy dinners.
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.
Notes
Store leftovers in an airtight container in the refrigerator. They are best enjoyed fresh, but can be reheated in the oven.