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
Scale
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.
