Take-Out Style Honey Prawns
Take-Out Style Honey Prawns
Ingredients
For the Prawns
- 1 bag frozen white prawns, thawed
- 1/2 teaspoon meat velvet powder, or as needed
- 2 tablespoons cornstarch, for coating prawns
For the Batter
- 1/2 cup self-raising flour
- 1/4 cup cornstarch
- 1/2 cup water, or as needed
For Deep Frying
- 4 cups cooking oil, for deep frying, or as needed
For the Honey Sauce
- 1 tablespoon cooking oil
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon custard powder
- 1 tablespoon granulated sugar
- 1 pinch salt
For Serving
- 1 tablespoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Place the thawed frozen white prawns into a metal mixing bowl. Add the meat velvet powder and 2 tablespoons of cornstarch. Mix thoroughly until the prawns are well coated with the powders. This velveting step helps create a super crunchy texture.
⏱️ 5 min
- 2
In a separate bowl, combine the self-raising flour and 1/4 cup of cornstarch. Gradually add water, whisking continuously, until a smooth batter is formed. The batter should be thick enough to coat a spoon but still flow slowly.
⏱️ 5 min
- 3
Transfer the prepared prawns (coated with meat velvet and cornstarch) into the batter. Use your hands to mix until each prawn is fully and evenly coated with the batter.
⏱️ 5 min
- 4
Heat cooking oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C). Carefully drop the battered prawns into the hot oil one at a time, ensuring not to overcrowd the pan. Fry the prawns until they are golden brown and crispy, about 2-3 minutes per batch.
⏱️ 8 min•🌡️ 360
- 5
Once fried, use a slotted spoon or spider strainer to remove the prawns from the hot oil. Place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min
- 6
Clean the wok or use a fresh one. Add 1 tablespoon of cooking oil to the wok and heat over medium heat. Squeeze in the honey, then add 1/4 cup of water, custard powder, granulated sugar, and a pinch of salt. Stir continuously until the ingredients are well combined and the sauce begins to thicken slightly.
⏱️ 3 min
- 7
Increase the heat to high. Add the fried prawns into the hot honey sauce in the wok. Toss the prawns vigorously in the sauce until they are thoroughly coated and glossy. Be mindful of potential wok flare-ups due to the high heat and sugar content.
⏱️ 2 min
- 8
Serve the honey prawns immediately over cooked rice. Garnish with a sprinkle of sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
For the Prawns
- 1 bag frozen white prawns, thawed
- 1/2 teaspoon meat velvet powder, or as needed
- 2 tablespoons cornstarch, for coating prawns
For the Batter
- 1/2 cup self-raising flour
- 1/4 cup cornstarch
- 1/2 cup water, or as needed
For Deep Frying
- 4 cups cooking oil, for deep frying, or as needed
For the Honey Sauce
- 1 tablespoon cooking oil
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon custard powder
- 1 tablespoon granulated sugar
- 1 pinch salt
For Serving
- 1 tablespoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Place the thawed frozen white prawns into a metal mixing bowl. Add the meat velvet powder and 2 tablespoons of cornstarch. Mix thoroughly until the prawns are well coated with the powders. This velveting step helps create a super crunchy texture.
⏱️ 5 min - 2
In a separate bowl, combine the self-raising flour and 1/4 cup of cornstarch. Gradually add water, whisking continuously, until a smooth batter is formed. The batter should be thick enough to coat a spoon but still flow slowly.
⏱️ 5 min - 3
Transfer the prepared prawns (coated with meat velvet and cornstarch) into the batter. Use your hands to mix until each prawn is fully and evenly coated with the batter.
⏱️ 5 min - 4
Heat cooking oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C). Carefully drop the battered prawns into the hot oil one at a time, ensuring not to overcrowd the pan. Fry the prawns until they are golden brown and crispy, about 2-3 minutes per batch.
⏱️ 8 min•🌡️ 360 - 5
Once fried, use a slotted spoon or spider strainer to remove the prawns from the hot oil. Place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min - 6
Clean the wok or use a fresh one. Add 1 tablespoon of cooking oil to the wok and heat over medium heat. Squeeze in the honey, then add 1/4 cup of water, custard powder, granulated sugar, and a pinch of salt. Stir continuously until the ingredients are well combined and the sauce begins to thicken slightly.
⏱️ 3 min - 7
Increase the heat to high. Add the fried prawns into the hot honey sauce in the wok. Toss the prawns vigorously in the sauce until they are thoroughly coated and glossy. Be mindful of potential wok flare-ups due to the high heat and sugar content.
⏱️ 2 min - 8
Serve the honey prawns immediately over cooked rice. Garnish with a sprinkle of sesame seeds.