If you’re craving a dish that’s irresistibly crunchy and beautifully glazed with a luscious sweetness, then you’re going to adore this Honey Prawns with Crispy Coating Recipe. Picture tender prawns cloaked in a light, golden, and crackling crust, all drenched in a sticky, shiny honey coating that never loses its crispiness. This recipe is a celebration of textures and flavors, balancing sweet, salty, and savory notes, making it a standout favorite for family dinners or impressing guests. The magic lies not only in the perfectly crispy batter but also in the vibrant honey glaze that keeps every bite exciting and mouthwateringly delicious.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in making this dish pop with flavor, texture, and color. From the fresh prawns to the combination of cornflour and flour in the batter, every item has a purpose that contributes to the overall crunch and taste.
- Prawns (300g/10oz, peeled with tail on): Freshness is key here to ensure juicy, tender seafood with a sweet, delicate flavor.
- Kosher or cooking salt (½ tsp): Enhances the natural flavor of the prawns without overpowering them.
- Cornflour/cornstarch (9 tbsp + ½ cup): This is the secret weapon for that light and crispy coating that stays crunchy even after glazing.
- Plain/all-purpose flour (6 tbsp): Adds structure to the batter, balancing the crispiness with a subtle chew.
- Baking powder (½ tsp): Creates tiny air bubbles that make the coating beautifully light and crisp.
- Cold soda water or club soda (2/3 cup + 1 tbsp): Using cold bubbly water helps achieve an ultra-light batter texture.
- Vegetable or canola oil (3-4 cups): For deep-frying, it must be enough to allow the prawns to float and cook evenly.
- Honey (⅓ cup / 100g): The star of the glaze brings sweetness and shine, balancing the saltiness in the dish.
- Glucose or light corn syrup (1.5 tbsp / 25g): Adds sticky elasticity to the glaze so it clings perfectly to the prawns without becoming too hard.
- Light soy sauce (1 tbsp): Provides umami depth and a hint of saltiness to the honey glaze.
- Chinese cooking wine or mirin (2 tsp): Brings subtle complexity and enhances the aroma of the glaze.
- Vermicelli rice noodles (25g / 2 oz, optional): These add a fun textural element for extra crunch and visual flair if you choose to include them.
- Sesame seeds and finely sliced green onions: Perfect finishing touches for a burst of flavor and color.
How to Make Honey Prawns with Crispy Coating Recipe
Step 1: Prep the Prawns
Begin by peeling the prawns, leaving the tails on for an elegant look and easier handling. Pat them dry thoroughly with paper towels; dry prawns are essential to help the batter adhere perfectly and stay crispy during frying. Season lightly with the kosher salt to enhance their natural sweetness. Keep them chilled until ready to coat and fry.
Step 2: Make the Crispy Batter
In a mixing bowl, sift together the cornflour, plain flour, baking powder, and salt. Slowly whisk in the cold soda water until you have a batter that’s smooth but thick enough to cling to the prawns. Using cold soda water is the secret for an ultra-light and airy batter that crisps up beautifully. Avoid over-mixing to prevent gluten development which can lead to a tougher coating.
Step 3: Prepare the Deep Frying Oil
Heat the vegetable or canola oil in a deep pot to around 180°C (350°F). Ample oil depth (about 4cm) ensures that the prawns float, frying evenly on all sides. Use a thermometer to keep the temperature steady; too hot will burn the batter, too cool will make it soggy.
Step 4: Fry the Prawns
Working in batches, dip each prawn into the batter, letting excess drip off, then gently lower into the hot oil. Fry until the prawns turn a delicious golden brown and are crisp all over, about 2 to 3 minutes. Avoid overcrowding the pot to maintain oil temperature and achieve maximum crunch. Remove with a slotted spoon and drain on paper towels.
Step 5: Make the Honey Glaze
In a small saucepan, combine the honey, glucose or corn syrup, light soy sauce, and Chinese cooking wine. Warm gently over low heat, stirring until the glucose dissolves and the mixture is glossy and smooth. This sticky glaze is what gives the dish its signature shine and sweet-savory flavor without weighing down the crispiness.
Step 6: Toss the Prawns in the Glaze
Quickly toss the hot, crispy prawns in the warm honey glaze so they are evenly coated. If you’re using vermicelli rice noodles, briefly deep-fry them until puffed and golden, then add them to the prawns for a delightful crunch contrast. Finish with a sprinkle of sesame seeds and sliced green onions for that final touch of flavor and color.
How to Serve Honey Prawns with Crispy Coating Recipe
Garnishes
Adding toasted sesame seeds and finely sliced spring onions not only gives the dish a fresh burst of flavor, but they also add a light crunch and vibrant color that makes the prawns irresistibly inviting. A few fresh coriander leaves or a wedge of lime on the side can elevate the freshness even more.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or fragrant coconut rice that soaks up the honey glaze perfectly. For a bolder approach, serve with stir-fried seasonal vegetables or a crisp Asian-style slaw to balance the richness.
Creative Ways to Present
Serve the honey prawns on a bed of steamed greens or nestle them on crispy lettuce cups for a playful finger food option. You can also elevate presentation by placing the prawns alongside colorful pickled ginger and sliced chili for contrast, making the dish as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the prawns separately from any glaze or wet ingredients to preserve their crispiness. Place them in an airtight container lined with paper towels and refrigerate for up to 2 days. The key is to keep them dry until reheating.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked prawns once cooled completely by spreading them out on a baking sheet, freezing until solid, then transferring to a freezer bag. This prevents them from clumping and preserves their texture for up to one month.
Reheating
For the crispiest results, reheat the prawns in a hot oven or toaster oven at 200°C (400°F) for 5-7 minutes to restore their golden crunch. Avoid microwaving as this will make them soggy and toughen the batter.
FAQs
Can I use frozen prawns for this recipe?
Absolutely, but make sure to fully thaw and pat them dry before using to maintain the crispiness and prevent splattering when frying.
What’s the difference between cornflour and cornmeal in this recipe?
Cornflour (cornstarch) is a fine powder used here to create a light and crispy batter, while cornmeal is much coarser and would not give the same delicate texture.
Can I substitute honey with another sweetener?
You can use maple syrup or agave nectar, but honey’s unique flavor and stickiness provide the ideal glaze consistency and taste for this dish.
Why is cold soda water important in the batter?
The carbonation and cold temperature keep the batter light, preventing it from becoming dense or greasy, which is why the Honey Prawns with Crispy Coating Recipe turns out perfectly crunchy.
What if I don’t have glucose or corn syrup?
You can substitute glucose with extra honey, but adding a small amount of sugar syrup or corn syrup helps keep the glaze flexible and glossy without crystallizing.
Final Thoughts
This Honey Prawns with Crispy Coating Recipe is a guaranteed crowd-pleaser that’s easy to make but feels incredibly special. The way the prawns stay crispy even after being glazed with sweet honey is nothing short of magical, and every bite offers that perfect balance of crunch and luscious flavor. Give it a try the next time you’re looking to wow your family or friends with something that’s both comforting and delightfully sophisticated. Trust me, once you make these honey prawns, they’ll become a favorite you’ll want to make again and again!
Print
Honey Prawns with Crispy Coating Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Crunchy and sweet Honey Prawns coated in a light, crispy batter and tossed in a glossy honey glaze. This dish stays crispy for ages and features a perfect balance of sweetness and savory notes from soy and Chinese cooking wine. Served with crunchy vermicelli noodles and garnished with sesame seeds and sliced green onions, it is a delightful appetizer or main course perfect for seafood lovers.
Ingredients
Prawns
- 300g / 10oz prawns/shrimp, peeled with tail on (or 600g / 1.2lb whole unpeeled)
- 1/2 tsp kosher/cooking salt (halve if using table salt)
Batter
- 1/2 cup cornflour (cornstarch)
- 9 tbsp cornflour (cornstarch)
- 6 tbsp plain flour (all-purpose flour)
- 1/2 tsp baking powder (NOT baking soda)
- 1/2 tsp kosher/cooking salt (halve if using table salt)
- 2/3 cup + 1 tbsp COLD soda water, club soda, or seltzer water (NOT sparkling mineral water)
For Frying
- 3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in pot)
Honey Glaze
- 1/3 cup (100g) honey
- 1.5 tbsp (25g) glucose OR light corn syrup
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp Chinese cooking wine (or mirin)
Optional Garnish
- 25g / 2 oz Vermicelli rice noodles (optional; wad of rice vermicelli, not mung bean noodles)
- Sesame seeds
- Finely sliced green onions
Instructions
- Prepare the Prawns: Peel the prawns, leaving the tail on if using, and season lightly with 1/2 tsp kosher salt (or half if using table salt). Rinse and pat dry thoroughly to ensure a crispy batter later.
- Mix the Batter: In a bowl, combine 1/2 cup cornflour, 9 tbsp cornflour, 6 tbsp plain flour, 1/2 tsp baking powder, and 1/2 tsp kosher salt. Slowly add 2/3 cup plus 1 tbsp of cold soda water, mixing gently to get a smooth, slightly thick batter that will cling to the prawns without dripping off.
- Heat the Oil: Pour 3 to 4 cups of vegetable or canola oil into a heavy-bottomed pot to a depth of about 4cm (1.5 inches). Heat the oil to 175-180°C (350-360°F), ideal for deep frying to achieve a crisp finish without greasiness.
- Fry the Prawns: Dip the prawns into the batter coating them fully, then carefully drop them into the hot oil. Fry in small batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare the Honey Glaze: In a small saucepan or skillet, combine 1/3 cup honey, 1.5 tbsp glucose or light corn syrup, 1 tbsp light soy sauce, and 2 tsp Chinese cooking wine. Heat gently over low heat, stirring until the mixture is smooth, glossy, and slightly thickened. Do not boil vigorously to avoid crystallizing the honey.
- Toss and Garnish: Immediately toss the fried prawns in the honey glaze until evenly coated. Arrange on a serving plate with optional crunchy vermicelli rice noodles. Sprinkle sesame seeds and finely sliced green onions on top before serving for added texture and flavor.
Notes
- For best texture, use prawns peeled with tails on; if using whole prawns, adjust cooking time slightly.
- Use cold soda water (club soda or seltzer) to make the batter light and crispy—sparkling mineral water is not recommended.
- Glucose or light corn syrup in the glaze prevents crystallization and keeps the glaze smooth and glossy.
- Ensure oil temperature stays steady for even frying; too hot will burn the batter, too cool will make it soggy.
- Vermicelli rice noodles add a delightful crunch; soak briefly in warm water before deep frying if you use them.
- Adjust soy sauce and salt quantities if using table salt instead of kosher salt to avoid over-salting.
