Comments

Sandra CoyeHello Dolly Bars 12 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

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
Like!
Add to bookmarks
Assign tags
Loading...
No comments