Hot Honey Lemon King Prawns
Hot Honey Lemon King Prawns
Ingredients
For the Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Hot Honey Lemon Sauce
- 1/2 cup honey
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons soy sauce, low sodium
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Pat the king prawns very dry with paper towels. In a medium bowl, toss the prawns with cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a small bowl, whisk together the honey, lemon juice, soy sauce, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.
⏱️ 5 min
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the coated prawns in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque. You may need to do this in batches. Remove the cooked prawns from the wok and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Pour the hot honey lemon sauce mixture into the wok. Bring to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce slightly thickens.
⏱️ 3 min
- 5
Stir in the cornstarch slurry and continue to cook, stirring, for another 1-2 minutes until the sauce is glossy and thickened to your desired consistency.
⏱️ 2 min
- 6
Return the cooked prawns to the wok and toss gently to coat them evenly with the hot honey lemon sauce. Cook for 1 minute more to heat through.
⏱️ 1 min
- 7
Serve immediately, garnished with toasted sesame seeds and sliced green onions. These prawns are delicious served over steamed rice or with noodles.
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Lemon King Prawns
For the Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Hot Honey Lemon Sauce
- 1/2 cup honey
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons soy sauce, low sodium
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Pat the king prawns very dry with paper towels. In a medium bowl, toss the prawns with cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a small bowl, whisk together the honey, lemon juice, soy sauce, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.
⏱️ 5 min - 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the coated prawns in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque. You may need to do this in batches. Remove the cooked prawns from the wok and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Pour the hot honey lemon sauce mixture into the wok. Bring to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce slightly thickens.
⏱️ 3 min - 5
Stir in the cornstarch slurry and continue to cook, stirring, for another 1-2 minutes until the sauce is glossy and thickened to your desired consistency.
⏱️ 2 min - 6
Return the cooked prawns to the wok and toss gently to coat them evenly with the hot honey lemon sauce. Cook for 1 minute more to heat through.
⏱️ 1 min - 7
Serve immediately, garnished with toasted sesame seeds and sliced green onions. These prawns are delicious served over steamed rice or with noodles.