Honey Prawns

How to Make Honey Prawns

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1. Cook the rice according to the packet and keep it warm.

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2. Pat the prawns very dry and toss them with the 2 tbsp of cornflour.

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3. Whisk the batter cornflour, plain flour, baking powder, salt and cold water together in a bowl until smooth.

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4. Stir the honey, mayonnaise, lemon juice and soy sauce together in a large bowl for the glaze.

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5. Heat the oil in a wok or deep, heavy pan, no more than half full, to 180°C / 350°F.

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6. Dip the prawns in the batter one at a time, let the excess drip off, and lower 5 or 6 into the oil. Fry for 2 to 3 minutes, turning once, until golden and crisp. Drain on kitchen paper and repeat with the rest.

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7. Tip the hot prawns straight into the glaze and toss to coat.

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8. Scatter with the sesame seeds and spring onions and serve at once with the rice.

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Tips for Making Honey Prawns

• Dust the prawns with cornflour before they go into the batter. It gives the batter something to hold on to, and it stops the coating sliding off in the oil.
• Toss the prawns in the glaze at the last moment. A glazed prawn loses its crunch within minutes, so time the dish for the table.
• Keep the oil at 180°C and fry in batches. Too cool and the batter turns greasy, and too many prawns at once drop the heat.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Honey Prawns

• Steamed jasmine rice
• Stir-fried pak choi
• Egg fried rice

Storing & Reheating Honey Prawns

Best eaten at once. Leftovers keep in the fridge for up to 1 day but the batter goes soft, so reheat on a wire rack in a 200°C oven for 8 minutes. Not suitable for freezing.

Honey Prawns FAQ: Common Questions

Honey Prawns Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.