Crispy Tiger Prawns With Honey and Garlic Sauce
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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!)