Hot Honey Lemon King Prawns
Hot Honey Lemon King Prawns
Ingredients
For the Prawns
- 250 g king prawns
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 1 tablespoon water, for coating prawns
- as needed oil, for deep frying
For the Hot Honey Lemon Sauce
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons honey
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon water, for sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, for sauce
For Serving
- 100 g rice
- 150 g water, for cooking rice
- as needed spring onion, chopped, for garnish
Instructions
- 1
In a bowl, combine the 250g king prawns with 1 tablespoon flour, 1 tablespoon cornstarch, and 1 tablespoon water. Mix thoroughly until the prawns are fully coated.
⏱️ 5 min
- 2
Heat enough oil for deep frying in a wok. Once hot, carefully add the coated prawns and deep fry until they are crispy and cooked through. Remove the prawns from the wok and drain any excess oil on a paper towel-lined plate.
⏱️ 7 min
- 3
In a separate hot wok (or clean the previous one), add 1 tablespoon oil. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger, and stir-fry briefly until fragrant, about 30 seconds.
⏱️ 2 min
- 4
Add 2 tablespoons honey, 1 teaspoon chili flakes, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon water, 1 teaspoon sesame oil, and 1 teaspoon cornstarch to the wok with the garlic and ginger. Stir the mixture continuously over medium heat until the sauce thickens to the desired consistency.
⏱️ 3 min
- 5
Return the crispy prawns to the thickened sauce in the wok. Toss the prawns until they are evenly coated with the hot honey lemon sauce.
⏱️ 2 min
- 6
Cook the 100g rice with 150g water according to package directions or your preferred method. Serve the Hot Honey Lemon King Prawns immediately over a bed of the cooked rice. Garnish with chopped spring onion before serving.
⏱️ 16 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Lemon King Prawns
For the Prawns
- 250 g king prawns
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 1 tablespoon water, for coating prawns
- as needed oil, for deep frying
For the Hot Honey Lemon Sauce
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons honey
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon water, for sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, for sauce
For Serving
- 100 g rice
- 150 g water, for cooking rice
- as needed spring onion, chopped, for garnish
Instructions
- 1
In a bowl, combine the 250g king prawns with 1 tablespoon flour, 1 tablespoon cornstarch, and 1 tablespoon water. Mix thoroughly until the prawns are fully coated.
⏱️ 5 min - 2
Heat enough oil for deep frying in a wok. Once hot, carefully add the coated prawns and deep fry until they are crispy and cooked through. Remove the prawns from the wok and drain any excess oil on a paper towel-lined plate.
⏱️ 7 min - 3
In a separate hot wok (or clean the previous one), add 1 tablespoon oil. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger, and stir-fry briefly until fragrant, about 30 seconds.
⏱️ 2 min - 4
Add 2 tablespoons honey, 1 teaspoon chili flakes, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon water, 1 teaspoon sesame oil, and 1 teaspoon cornstarch to the wok with the garlic and ginger. Stir the mixture continuously over medium heat until the sauce thickens to the desired consistency.
⏱️ 3 min - 5
Return the crispy prawns to the thickened sauce in the wok. Toss the prawns until they are evenly coated with the hot honey lemon sauce.
⏱️ 2 min - 6
Cook the 100g rice with 150g water according to package directions or your preferred method. Serve the Hot Honey Lemon King Prawns immediately over a bed of the cooked rice. Garnish with chopped spring onion before serving.
⏱️ 16 min