Classic Chinese Crispy Prawn Recipe!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

lime

💰Cheaper: lemon

Lemon is often more affordable and can substitute in flavor.

cilantro

💰Cheaper: parsley

Parsley is a common herb that can replace cilantro in many dishes.

chili peppers

💰Cheaper: red pepper flakes

Red pepper flakes can offer similar heat at a lower cost.

Take the heads off the prawns and peel them, starting with the legs.

Press down firmly on the prawns and pull upwards to reveal the meat.

Butterfly the prawns and devein them using a knife.

Prepare the honey sauce by mixing rice wine, honey, rice vinegar, dark soy sauce, and chicken stock.

In a bowl, combine 2 parts corn flour to 1 part plain flour and add baking powder and salt.

Dredge the prawns in the dry flour mixture to help the wet batter stick.

Make the wet batter using cold soda water until it reaches a single to double cream consistency.

Test the oil temperature with a bit of batter; it should bubble quickly at around 180 degrees Celsius.

Dip the prawns into the batter and carefully place them into the hot oil, frying for 1-2 minutes until they turn coral pink.

Prepare a roasting tray with kitchen paper and a bamboo strainer to drain the fried prawns.

Chop one spring onion and add it to the honey sauce in a hot wok to caramelize quickly.

Add chicken stock to the sauce to mellow the flavor and balance the sweetness.

Toss the fried prawns and crispy heads in the syrupy sauce until well coated.

Serve the prawns topped with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens