Crispy Tiger Prawns With Honey and Garlic Sauce

9 steps · 45 min total

1. 01

   Marinate the Prawns

   In a medium bowl, whisk the 3 teaspoons cornflour with 2 teaspoons water until smooth and dissolved. Add the 10 large tiger prawns, 2 teaspoons soy sauce, 1 egg yolk, and 1 teaspoon sesame oil, mixing everything well until the prawns are evenly coated.

2. 02

   Prepare the Sauce

   In a separate small bowl, combine the 2 tablespoons honey, 2 tablespoons shao hsing wine, 2 minced garlic cloves, and 5 teaspoons soy sauce. Stir until well mixed, then set aside.
3. 03

   Heat the Oil

   Pour the 3 servings vegetable oil into a wok and heat over high heat until the surface begins to shimmer slightly. You'll know it's ready when a small drop of water sizzles instantly.
4. 04

   Fry Half the Prawns

   Carefully add half of the marinated prawns to the hot oil. Deep-fry for about 1 minute, until they turn opaque and their coating is golden and crisp. Use a slotted spoon to remove them and drain on a plate lined with kitchen paper.
5. 05

   Fry Remaining Prawns

   Repeat the frying process with the remaining half of the prawns, cooking them for another 1 minute until similarly golden. Remove and drain on kitchen paper.
6. 06

   Clean the Wok

   Carefully drain all the oil from the wok into a heatproof container (you can save it for later use). Wipe the wok clean with kitchen paper, removing any leftover bits from frying.
7. 07

   Simmer the Sauce

   Return the clean wok to the stove and heat it to moderate heat. Pour in the prepared honey and garlic sauce ingredients. Simmer for about 1 minute, stirring constantly, until the sauce thickens slightly and becomes glossy.
8. 08

   Toss Prawns in Sauce

   Add all of the fried prawns back into the wok with the simmering sauce. Toss gently to coat each prawn evenly, cooking for just a moment until they are thoroughly heated through.
9. 09

   Garnish and Serve

   Garnish the prawns with thinly sliced 1 spring onion and serve immediately.