These Honey Prawns are a guaranteed crowd-pleaser, offering a delightful combination of crispy texture and a luscious honey glaze. The secret to their lasting crispiness lies in the double-frying technique and the perfect batter, ensuring they stay crunchy even after being coated in the sweet honey sauce.
Why you will love this recipe:
- Unbelievably Crispy: The double-frying method and the unique batter recipe create an incredibly crispy coating that stays crisp for ages.
- Sweet and Savory: The honey sauce strikes the perfect balance between sweetness and savory notes, complementing the delicate flavor of the prawns.
- Quick and Easy: Despite the impressive results, this recipe is surprisingly simple and quick to make, perfect for weeknight dinners or special occasions.
- Versatile: Serve these Honey Prawns as an appetizer, a main course, or even as a party snack.
- Crowd-Pleasing: Everyone loves the combination of crispy texture and sweet-savory flavor, making this recipe a guaranteed hit with family and friends.
Ingredients:
Prawns:
- 300g/10oz prawns/shrimp, peeled with tail on (600g/1.2lb whole unpeeled)
- 1/2 tsp kosher/cooking salt (halve for table salt)
Dredging:
- 1/2 cup cornflour/cornstarch
Ultra-crispy fry batter:
- 9 tbsp cornflour/cornstarch
- 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)
Oil, for frying:
- 3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)
Honey Sauce:
- 1/3 cup (100g) honey
- 1.5 tbsp (25g) glucose OR corn syrup (light)
- 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
Preparation:
Step 1: Season and Dust the Prawns
- Salt the Prawns: In a bowl, gently mix the prawns with salt. Be sure to do this right before cooking, as salt can cause the prawns to release moisture, which could compromise the crispiness of the coating.
- Dust with Cornflour: Place the 1/2 cup of cornflour/cornstarch in a separate bowl. Dip each prawn into the cornflour, ensuring it’s fully coated, then shake off any excess. Arrange the dusted prawns on a plate, ready for the next step.
Step 2: Prepare the Batter
- Chill the Dry Ingredients: In a bowl, whisk together the cornflour/cornstarch, plain/all-purpose flour, baking powder, and salt. Once thoroughly combined, place the bowl in the refrigerator to chill while you heat the oil. Keeping the batter cold is crucial for achieving that ultra-crispy texture.
- Heat the Oil: In a small pot or large saucepan, pour in about 3-4 cups of vegetable or canola oil, ensuring it reaches a depth of approximately 4cm or 1.5 inches. Place the pot over medium-high heat and heat the oil to 160°C/320°F. Use a thermometer to monitor the temperature for the best results.
- Make the Cold Batter: Once the oil is nearing the target temperature, retrieve the chilled dry ingredients from the refrigerator. Pour in the COLD soda water, club soda, or seltzer water. Gently whisk the mixture together, being careful not to overmix. A few lumps are perfectly fine and preferable to overmixing, which can alter the texture of the coating.
- Achieve the Perfect Batter Thickness: The batter should be thick enough to fully coat the prawns without being see-through, yet not so heavy that it weighs them down. If the batter seems too thick, add a teaspoon of soda water at a time until you reach the desired consistency.
Step 3: First Fry
- Dredge the Prawns: Hold a prawn by its tail, dip it into the batter, and lift it out, allowing any excess batter to drip off for about 2 seconds. Carefully place the battered prawn into the preheated oil. Repeat this process with another 5 prawns, so you have a total of 6 prawns per batch. Avoid overcrowding the pot, as this can lower the oil temperature.
- Fry for 3 Minutes: Cook the prawns for approximately 3 minutes, or until they turn a light golden color and become crispy. You’ll be able to tell they’re crispy when you pick them up with tongs.
- Drain and Repeat: Remove the fried prawns from the oil and place them on a tray lined with paper towels to drain any excess oil. Repeat the dredging and frying process with the remaining prawns, working in batches to avoid overcrowding the pot.
- Cool the Prawns: Once all the prawns have been fried, allow them to cool for about 20 minutes. This cooling period is essential for achieving the ultimate crispiness in the second fry.
Step 4: Prepare the Honey Sauce
- Simmer the Sauce: In a small saucepan, combine the honey, glucose or corn syrup, light soy sauce, and Chinese cooking wine or mirin. Place the saucepan over medium heat and bring the mixture to a simmer.
- Achieve a Syrupy Consistency: Once simmering, reduce the heat to medium-low and allow the sauce to simmer for about 3 minutes. The sauce should thicken to a consistency similar to maple syrup.
- Keep the Sauce Warm: Remove the saucepan from the heat and place a lid on it to keep the sauce warm. If the sauce cools down too much, it will thicken and become difficult to toss the prawns in.
Step 5: Second Fry – For Ultimate Crispy
- Heat the Oil: Increase the oil temperature to 200°C/390°F. Ensure the oil is hot enough to achieve the perfect second fry.
- Fry for 3 Minutes: Carefully place half of the prawns into the hot oil. You can crowd the pot slightly for the second fry. Cook the prawns for approximately 3 minutes, or until they turn from a pale golden color to a deep, rich golden color. This second fry is what creates that built-to-last crispiness.
- Drain and Repeat: Remove the fried prawns from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining prawns.
Step 6: Sauce and Serve
- Toss the Prawns: Transfer the twice-fried prawns to a metal bowl. Pour the warm Honey Sauce over the prawns. Use a rubber spatula to quickly and gently toss the prawns, ensuring they are evenly coated in the sauce.
- Garnish and Serve: Pile the Honey Prawns over a bed of crispy rice noodles, if desired. Sprinkle with sesame seeds and finely sliced green onions for added flavor and visual appeal. Serve immediately and enjoy!
Step 7: Puffed Crispy Rice Noodles (Optional)
- Fry the Noodles: While the oil is still hot, grab a small wad of vermicelli rice noodles and carefully drop it into the hot oil. Wait for just 3 seconds, or until the noodles puff up dramatically.
- Drain and Serve: Remove the puffed rice noodles from the oil using tongs and place them on paper towels to drain any excess oil. Arrange the crispy noodles on a plate and top with the Honey Prawns.
COOKING Rating: 5/5
Serving Suggestions:
- Serve as an appetizer with a side of steamed rice or Asian slaw.
- Enjoy as a main course with stir-fried vegetables.
- Serve as a party snack with a dipping sauce like sweet chili sauce or sriracha mayo.
- Garnish with extra sesame seeds, green onions, or a drizzle of chili oil for added flavor and visual appeal.
Tips:
- Use fresh, high-quality prawns for the best flavor and texture.
- Make sure the oil is at the correct temperature before frying the prawns. Use a thermometer to monitor the temperature for optimal results.
- Don’t overcrowd the pot when frying the prawns, as this can lower the oil temperature and result in soggy prawns.
- Serve the Honey Prawns immediately after coating them in the sauce, as the sauce will thicken over time.
- For extra flavor, marinate the prawns in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Nutritional Information:
Calories: Approximately 350-400 per serving Protein: Approximately 25-30g per serving Sodium: Approximately 500-600mg per serving
Conclusion:
These Honey Prawns are a testament to the magic that happens when crispy texture meets sweet and savory flavor. The double-frying technique ensures a lasting crunch, while the honey glaze adds a touch of irresistible sweetness. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party snack, this recipe is sure to impress. So, gather your ingredients, fire up the stove, and get ready to experience the delightful symphony of flavors and textures that these Honey Prawns have to offer!
5 Questions and Answers About This Recipe:
Q1: Can I use frozen prawns for this recipe?
A: Yes, you can use frozen prawns. Make sure to thaw them completely before starting the recipe and pat them dry with paper towels to remove any excess moisture. This will help ensure they get nice and crispy.
Q2: Can I make the honey sauce ahead of time?
A: Yes, you can make the honey sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat the sauce on the stovetop over low heat until it’s warm and smooth.
Q3: What if I don’t have Chinese cooking wine or mirin?
A: If you don’t have Chinese cooking wine or mirin, you can substitute it with dry sherry or rice vinegar. These alternatives will provide a similar depth of flavor to the honey sauce.
Q4: How do I keep the prawns crispy after they’ve been coated in the honey sauce?
A: To maintain the crispiness of the prawns after coating them in the honey sauce, serve them immediately. The longer they sit in the sauce, the softer they will become. You can also serve the sauce on the side and let people dip the prawns themselves to maintain maximum crispiness.
Q5: Can I bake the prawns instead of frying them?
A: While frying is essential for achieving the signature crispy texture of this dish, you can attempt to bake them as a healthier alternative. Preheat your oven to 220°C (425°F). Place the battered prawns on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown and cooked through. Keep in mind that the baked prawns won’t be as crispy as the fried ones.
