Honey Prawns Recipe 395

CHINESE HONEY PRAWNS | MARION'S KITCHEN

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-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEY PRAWNS

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.

HONEY-WALNUT PRAWNS

Steps:

• Boil walnuts in 5 cups water for 10 minutes; drain.
• Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
• Remove walnuts from water and coat with honey.
• Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
• Remove and place on cookie sheet to cool.
• Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
• Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
• Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
• Drain shrimp and then fold into mayonnaise sauce.
• Serve over the cabbage the sauce is great with it.

HONEY PRAWNS RECIPE - (3.9/5)

Steps:

• 1. Shell prawns, make a slit down back of each prawn, remove back vein. Coat prawns in cornflour. Shake off excess. 2. Sift flour, salt and pepper into a bowl. Make a well in the center. Gradually add combined water and beaten egg. Mix to a thin batter, beat until smooth and free of lumps. Put three or four prawns in a small bowl, pour a small amount of batter over them, mix with a fork, to coat prawns. Repeat with remaining prawns. 3. Heat oil in large pan or wok, add prawns, a few at a time. Cook for a few minutes until prawns are golden and cooked through. Remove all oil from pan, wipe clean. 4. Heat extra oil in pan, add honey, stir over gentle heat until mixture is heated through. Add prawns, toss in honey mixture to coat prawns; remove from pan, sprinkle with sesame seeds. Serves 4