Crispy Tiger Prawns With Honey and Garlic Sauce
Read more at: www.meltingbutter.com This was the first of what will be many times that I cook this dish - It was an instant hit in our household. The cornflour and egg mixture creates a chewy crunchiness when you deep-fry it with the prawns and the honey and garlic sauce is wonderfully sticky and caramelises from the heat of the wok. The recipe is from Kylie Kwong’s Simple Chinese Cooking and is pretty much spot-on. My only additional tips are to serve with spring onions, freshly sliced cucumber and make sure you pat the prawns dry with a paper towel before you add them to the cornflour mixture (this ensures no extra water goes into the mixture so your prawns will become nice and crispy!)
Total Steps
13
Ingredients
12
Tools Needed
6
Ingredients
- 10 large tiger prawns, peeled and de-veined (leave tails intact)
- 3 teaspoons cornflour
- 2 teaspoons water
- 2 teaspoons light soy sauce
- 1 egg yolk, lightly beaten
- 1 teaspoons sesame oil
- Vegetable oil for deep-frying
- 1 Spring onion (green onion), sliced on the diagonal
- 2 tablespoons honey
- 2 tablespoons shao hsing wine or dry sherry
- 2 cloves garlic, finely diced
- 5 teaspoons light soy sauce
Instructions
Step 1
Blend cornflour and water until dissolved.
Step 2
Add prawns, soy sauce, egg, and sesame oil and mix well.
Step 3
Combine honey and garlic sauce ingredients in a bowl and set aside.
Step 4
Heat oil on high heat in a wok until the surface shimmers slightly.
Step 5
Deep-fry half the prawns for 1 minute.
Step 6
Remove with a slotted spoon and drain on kitchen paper.
Step 7
Repeat with the remaining prawns.
Step 8
Drain the oil from the wok (it can be saved for later in a jar).
Step 9
Wipe the wok clean with kitchen paper.
Step 10
Heat the wok to moderate heat and add the honey and garlic sauce ingredients.
Step 11
Simmer for about 1 1/2 minutes.
Step 12
Add the prawns until they are hot and just cooked through.
Step 13
Garnish with spring onion and serve immediately.