HONEY, SESAME & ORANGE KING PRAWNS
Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 13
Steps:
- Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
- Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.
Nutrition Facts : Calories 444 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
CHINESE HONEY-WALNUT SHRIMP
Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.
Provided by SweetNsalty
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
- Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
- Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
- Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
- Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
- Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
- Serve shrimp with the walnuts and honey dressing.
Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g
HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
CHINESE HONEY PRAWNS | MARION'S KITCHEN
I'd always order this seafood dish as a child, so it brings back a lot of happy memories. My grown-up, light version of the Chinese restaurant classic is still crisp, crunchy and juicy, but doesn't have any of the heaviness from the traditional gluggy batter. Positively saintly!
Provided by Bee
Yield 4
Number Of Ingredients 14
Steps:
- Step 1.In a large bowl, place the prawns and the marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.
- Step 2.In another bowl, mix together the chicken stock, soy sauce, sugar and honey.
- Step 3.Place the flour in a large tray or bowl. Add the prawns and the marinade and use your hands to pat and press the liquid and flour together around the prawns to form a craggy coating.
- Step 4.Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the prawns. Cook the prawns in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
- Step 5.In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the pale part of the spring onion. Cook for about 10 seconds. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Add the cornstarch mixture. Cook for another minute or until the sauce has thickened slightly. Add the prawns and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and the green part of the spring onion.
HONEY PRAWNS (SHRIMP)
We love honey prawns and what I like about this recipe over some of the restaurant recipes are that the prawns are not in a batter and it is served with vegetables, the only addition I would make is to add a finely sliced hot red chilli and stir fry in step 4 with garlic etc. The recipe calls for leaving the tails on the prawns, I prefer not too, personal preference. VARIATION - for honey chicken, use 600 grams of chicken breast fillets, sliced, instead of prawns making it more budget friendly meal. Preparation time is based on you peeling prawns and has been estimated.
Provided by ImPat
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
- Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
- Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
- Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
- Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.
- Serve.
Nutrition Facts : Calories 360.4, Fat 8.8, SaturatedFat 1.4, Cholesterol 315.9, Sodium 1473.9, Carbohydrate 33.8, Fiber 2, Sugar 26.2, Protein 36.6
HONEY PRAWNS
Make and share this Honey Prawns recipe from Food.com.
Provided by Sara 76
Categories Chinese
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash prawns and pat dry.
- Dip each prawn in batter, and deep fry until golden.
- Divide the rice between bowls. Top with prawns.
- Heat honey in microwave for 1 minute, and pour over the prawns.
- Top with toasted sesame seeds and serve hot.
Nutrition Facts : Calories 1602.8, Fat 6.8, SaturatedFat 1.2, Cholesterol 109.4, Sodium 119.7, Carbohydrate 367, Fiber 4.3, Sugar 208.8, Protein 29.9
HONEY PRAWNS - STAYS CRISPY FOR AGES!
Recipe video above. A recipe for old school Chinese restaurant style Honey Prawns! This recipe uses a proven method used in my Honey Chicken recipe for Honey Prawns that stays crispy hours even after coating in the sauce!1. Double coating - cornflour/cornstarch to seal in juices, followed by batter.2. Cold batter made with soda water = crispier coating that's puffy and light, not dense and greasy.3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour.4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!).5. No-soggy Sauce - glucose or corn syrup to make it "candy like" to stick on the prawn crust rather than soaking in, plus NO WATER in the sauce.Note - the sauce is sweet. That's the way it's supposed to be! But not as sickly sweet as many Chinese restaurants tend to be. Please do not try to change the sauce as it has been formulated to prevent making the batter soggy.
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
- Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
- Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
- Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
- Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).
- Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
- Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
- 3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.
- Drain and repeat: Place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. Don't crowd the pot as it brings oil temperature down too much.
- Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
- Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
- Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
- Heat oil to 200°C/390°F.
- 3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
- Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
- Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
- At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
- Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating - is flavourless.)
Nutrition Facts : Calories 482 kcal, Carbohydrate 42 g, Protein 16 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 933 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 26 g, ServingSize 1 serving
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
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KYLIE KWONG: CRISP KING PRAWNS WITH HONEY AND GARLIC …
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- Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.
- Heat vegetable oil in a wok over high heat, add half the prawns and cook for 1 minute. Using a slotted spoon, transfer prawns to an absorbent paper-lined plate and repeat with remaining prawns.
- Carefully drain oil from wok and wipe clean with absorbent paper. Heat wok over medium heat, add honey and garlic sauce and simmer for 1½ minutes, then add prawns and cook for 30 seconds or until prawns are hot. Serve immediately.
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- Pat dry the king prawns/shrimp with paper towel. Season with simple salt, black pepper and sesame oil. Mix well and set aside.
- In a small mixing bowl add honey, soy sauce, sugar, corn starch, chicken stock, sesame oil and lemon juice. Mix until the sugar and corn starch dissolve well.
- Mix the corn starch, plain flour and baking soda in a large mixing bowl. Mix well to combine all ingredients evenly.
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5/5 (1)Calories 424 per servingServings 4
- Combine the cornflour, self raising flour and salt into a bowl and stir in the egg and water and mix together to make a smooth batter.
- Heat oil in a pan (I use a deep fryer) and heat to 180C or until a square of bread dropped into the hot oil and it rises to the surface and is brown it is ready.
- Dip the prawns into the batter and fry in the hot oil and then remove and drain on paper towel, you will needs to do this in batches and depending on size of fryer as to how many batches this will take will direct how long it will take to cook, so times given are estimated.
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Cuisine AsianCategory Side, StarterServings 6Total Time 45 mins
- Sift flour, salt and pepper together into a large bowl. In a jug, mix water and egg together. Gradually whisk into flour to form a smooth batter.
- Place cornflour in a shallow dish. Lightly coat prawns in cornflour, shaking off excess. Dip prawns a few at a time into batter, draining off excess. Cook in 5 batches for 3-4 minutes. turning until golden. Transfer to a wire rack.
- Combine honey and oil together in a frying pan. Stir on medium until combined. Add prawns, tossing until well coated. Sprinkle with sesame seeds.
HONEY PRAWNS RECIPE - GOOD FOOD
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Servings 4Total Time 30 minsCategory Starter/Entree
- To make Batter: Sift the flour and extra cornflour into a medium bowl. Combine water, lemon juice and oil. Make a well in the centre of the flour and gradually add the liquid, beating well to make a smooth batter.
- Heat the oil in a large, deep frying pan until moderately hot. Dip prawns in the batter; drain excess. Using tongs or a slotted spoon, place prawns, a few at a time, in hot oil. Cook for 2–3 minutes or until prawns are crisp and golden. Drain on paper towels and keep warm.
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Ratings 3Calories 256 per servingCategory Main Course
- In a medium bowl combine the soy sauce and cornstarch, then add the shrimp and toss to combine. Set aside till needed. (This method is called "velveting" in Chinese cooking and is used to protect delicate meat like shrimp and chicken from drying out during cooking.)
- Heat the oil in a non-stick frying pan and cook minced garlic with ginger for no longer than 30 seconds over medium heat, then add the shrimp and cook for 1-2 minutes on each side depending on the size of the shrimp.
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- Assuming you're starting with peeled, deveined shrimp (which is what my dad recommends), cut each shrimp in half lengthwise. This will help result in a more beautiful, crunchy fry.
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- In a pan, add butter and once butter melts away, add soy sauce, honey, garlic, pepper and salt. Keep mixing this in low flame for a two minutes so that garlic is well done (or will give smell of raw garlic).
- Pour out this liquid mixture from step 1 aside and in the same pan add prawns and gently cook them for a a minute (pre-cooked prawns), and top it up with the puree from step 1.
- Serve these prawns with garnish of coriander with plain boiled rice or bread of your choice. You can also sprinkle a hint of lemon on these prawns if you like that lemon zest.
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