Hot Honey Lemon King Prawns
Dim Sim LimHot Honey Lemon King Prawns
Ingredients
For the King Prawns
- 1 1/2 pound king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup vegetable oil, for frying
For the Hot Honey Lemon Sauce
- 1/2 cup honey
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 3 garlic, cloves, minced
- 1 teaspoon red chili flakes, or more, to taste
- 1 tablespoon light soy sauce, Lee Kum Kee brand
- 1 tablespoon rice vinegar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand, optional but recommended
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
First, let's get those king prawns ready! Pat them super dry with paper towels. This is crucial for that crispy, golden crust. In a medium bowl, toss the prawns with cornstarch, kosher salt, and black pepper until they're evenly coated. Make sure every prawn is looking good, ready for its close-up!
⏱️ 5 min
- 2
Now, let's build that legendary Hot Honey Lemon Sauce! In a small bowl, whisk together the honey, fresh lemon juice, minced garlic, red chili flakes, Lee Kum Kee light soy sauce, rice vinegar, chicken powder, and a pinch of that Chef's Choice Yum Yum. Taste it! Adjust the chili flakes if you want more heat. This sauce is going to be BANGIN'!
⏱️ 5 min
- 3
Time to get that wok screaming hot! Pour the vegetable oil into your wok. Heat it over high heat until it's shimmering and just starting to smoke. We're looking for about 350-375°F (175-190°C). This is where the magic happens, people!
⏱️ 3 min•🌡️ 375
- 4
Carefully add about half of the coated prawns to the hot oil. Don't overcrowd the wok, we want crispy, not soggy! Fry for 1 1/2 to 2 minutes per side, or until they're golden brown and cooked through. Use your metal spider to scoop them out and drain on a wire rack set over paper towels. Repeat with the remaining prawns. Look at that color! All fire!
⏱️ 4 min•🌡️ 375
- 5
Once all the prawns are fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep that wok on high heat! Pour in your prepared Hot Honey Lemon Sauce. Bring it to a rapid simmer, stirring constantly, until it thickens slightly, about 1 minute. The aroma alone will make you hungry!
⏱️ 2 min
- 6
Return the crispy fried prawns to the wok with the sauce. TOSS, TOSS, TOSS! Coat every single prawn evenly with that glorious, sticky, hot honey lemon sauce. This is where you show off those wok skills! Get every prawn glistening. Boom!
⏱️ 1 min
- 7
Immediately transfer the Hot Honey Lemon King Prawns to a serving platter. Garnish generously with sliced green onions, fresh cilantro, and a sprinkle of toasted sesame seeds. Serve this masterpiece immediately! Get ready for some serious flavor. This is 10 out of 10! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimHot Honey Lemon King Prawns
For the King Prawns
- 1 1/2 pound king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup vegetable oil, for frying
For the Hot Honey Lemon Sauce
- 1/2 cup honey
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 3 garlic, cloves, minced
- 1 teaspoon red chili flakes, or more, to taste
- 1 tablespoon light soy sauce, Lee Kum Kee brand
- 1 tablespoon rice vinegar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand, optional but recommended
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
First, let's get those king prawns ready! Pat them super dry with paper towels. This is crucial for that crispy, golden crust. In a medium bowl, toss the prawns with cornstarch, kosher salt, and black pepper until they're evenly coated. Make sure every prawn is looking good, ready for its close-up!
⏱️ 5 min - 2
Now, let's build that legendary Hot Honey Lemon Sauce! In a small bowl, whisk together the honey, fresh lemon juice, minced garlic, red chili flakes, Lee Kum Kee light soy sauce, rice vinegar, chicken powder, and a pinch of that Chef's Choice Yum Yum. Taste it! Adjust the chili flakes if you want more heat. This sauce is going to be BANGIN'!
⏱️ 5 min - 3
Time to get that wok screaming hot! Pour the vegetable oil into your wok. Heat it over high heat until it's shimmering and just starting to smoke. We're looking for about 350-375°F (175-190°C). This is where the magic happens, people!
⏱️ 3 min•🌡️ 375 - 4
Carefully add about half of the coated prawns to the hot oil. Don't overcrowd the wok, we want crispy, not soggy! Fry for 1 1/2 to 2 minutes per side, or until they're golden brown and cooked through. Use your metal spider to scoop them out and drain on a wire rack set over paper towels. Repeat with the remaining prawns. Look at that color! All fire!
⏱️ 4 min•🌡️ 375 - 5
Once all the prawns are fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep that wok on high heat! Pour in your prepared Hot Honey Lemon Sauce. Bring it to a rapid simmer, stirring constantly, until it thickens slightly, about 1 minute. The aroma alone will make you hungry!
⏱️ 2 min - 6
Return the crispy fried prawns to the wok with the sauce. TOSS, TOSS, TOSS! Coat every single prawn evenly with that glorious, sticky, hot honey lemon sauce. This is where you show off those wok skills! Get every prawn glistening. Boom!
⏱️ 1 min - 7
Immediately transfer the Hot Honey Lemon King Prawns to a serving platter. Garnish generously with sliced green onions, fresh cilantro, and a sprinkle of toasted sesame seeds. Serve this masterpiece immediately! Get ready for some serious flavor. This is 10 out of 10! Enjoy, my friends!
⏱️ 1 min