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Crispy Honey Prawns

Blossom Lady
Nov 14, 2021 08:33 AM
Crispy Honey Prawns

This is a recipe for Honey Prawns, old-school Chinese restaurant-style. The batter coating is a proven secret weapon I use for Honey Chicken that stays crispy for hours, even after tossing with the honey sauce!

The trick? Ice cold soda water for one. Also, cornflour plus flour. Finally a double-fry, fast becoming the worst-kept cooking secret to less greasy fried foods that stay crispy for hours!

Honey Prawns are a much-loved favourite at suburban Chinese restaurants and takeaway joints across Australia. Plump, snappy prawns are battered and fried until crisp, then tossed in a sweet and sticky honey sauce – those words alone will have anybody drooling!

As irresistible as they are, for me Honey Prawns at most restaurants suffer one glaring defect: they don’t stay crispy for long!

Ingredients:

PRAWNS

  • 300g/ 10oz prawns/shrimp , peeled with tail on (600g/1.2lb whole unpeeled) (Note 1)
  • 1/2 tsp kosher/cooking salt (halve for table salt)

DREDGING:

  • 1/2 cup cornflour/cornstarch

ULTRA-CRISPY FRY BATTER:

  • 9 tbsp cornflour/cornstarch (Note 2)
  • 6 tbsp flour , plain/all-purpose
  • 1/2 tsp baking powder (NOT baking soda)
  • 1/2 tsp salt , kosher/cooking (halve for table salt)
  • 2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water (NOT sparkling mineral water, Note 3)

OIL, FOR FRYING:

  • 3 – 4 cups vegetable or canola oil (~4cm / 1.5" depth in a pot)

HONEY SAUCE (NOTE 8 ON SWEETNESS):

  • 1/3 cup (100g) honey
  • 1.5 tbsp (25g) glucose OR corn syrup (light) (Note 4)
  • 1 tbsp light soy sauce (or all-purpose)
  • 2 tsp Chinese cooking wine (or mirin)

GARNISH / SERVING:

  • 25g / 2 oz Vermicelli rice noodles (optional) , a wad of it (not mung bean noodles, it must be rice noodles)
  • Sesame seeds, finely sliced green onions
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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