Honey Prawns – stays crispy!Nagi
These Honey Prawns deliver the ultimate restaurant-style sweet-and-savory crunch at home with a double-fry method for lasting crispiness and a sticky honey glaze that clings perfectly to each bite.
Equipment
- 1 Mixing bowl Large
- 1 Deep pot For deep frying
- 1 Whisk For batter mixing
Ingredients
Main Ingredients
- 300 g Raw prawns peeled, tail on
- ½ teaspoon Kosher salt halve if using table salt
- ½ cup Cornflour for dredging
- 9 tablespoon Cornflour for batter
- 6 tablespoon Plain flour
- ½ teaspoon Baking powder NOT baking soda
- ½ teaspoon Salt kosher/cooking
- ⅔ cup + 1 tbsp Cold soda water club soda or seltzer
- 3-4 cups Vegetable or canola oil for deep frying, ~4cm depth
- ⅓ cup Honey
- 1.5 tablespoon Glucose or light corn syrup
- 1 tablespoon Light soy sauce or all-purpose
- 2 teaspoon Chinese cooking wine or mirin
- 25 g Vermicelli rice noodles optional
- Sesame seeds and green onions for garnish
Instructions
Instructions
- Pat prawns dry and toss with ½ teaspoon kosher salt to remove moisture.
- Coat prawns in ½ cup cornflour and shake off excess. Set aside.
- In a bowl, whisk together 9 tablespoon cornflour, 6 tablespoon flour, baking powder, and salt. Chill until oil heats.
- Heat oil in a deep pot to 180°C.
- Mix in cold soda water gradually into dry ingredients to make lump-free batter.
- Dip each prawn in batter, drain off excess, and fry in hot oil in batches for 2-3 minutes until golden. Drain on rack.
- Warm honey, syrup, soy sauce, and wine in a saucepan on low heat until syrupy.
- Re-fry prawns in 200°C oil for 3 more minutes until deep golden.
- Toss hot prawns in honey sauce. Serve over crispy rice noodles with sesame seeds and green onions.
Notes
For crisp results, use cold soda water. Double frying makes it extra crunchy. Garnish with sesame and scallions for extra flavor.