Crispy Tiger Prawns With Honey and Garlic Sauce
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 teaspoon sesame oil
Vegetable oil for deep-frying
1 Spring onion (green onion), sliced on the diagonal (for garnish)
2 tablespoons honey
2 garlic cloves, finely diced
5 teaspoons light soy sauce
Preparation
2
Add prawns, soy sauce, egg and sesame oil and mix well
3
Combine honey & garlic sauce ingredients in a bowl and set aside
5
Deep-fry half the prawns for 1 minute
6
Remove with a slotted spoon and drain on kitchen paper
7
Repeat with the rest of the prawns
11
Simmer for about 1 ½ minutes
12
Add the prawns till they are hot and just cooked through
Tools
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About
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!)
Yield:
3 with steamed rice
Added:
Tuesday, December 7, 2010 - 2:25pm
