Honeyed Prawns Shrimp Recipes

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HONEY PRAWNS (SHRIMP)



Honey Prawns (Shrimp) image

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

2 teaspoons cornflour
1/2 cup chicken stock
1/3 cup honey
1 1/2 tablespoons peanut oil
1 kg prawns (raw or green medium peeled and deveined)
1 carrot (medium peeled halved and sliced diagonally)
1 garlic clove (finely chopped)
2 teaspoons sesame seeds
150 g snow peas (trimmed)
4 green onions (cut into 5cm lenghts)

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

HONEYED PRAWNS (SHRIMP)-



Honeyed Prawns (Shrimp)- image

This is a really simple dish. It makes a great entree for 6 or a main meal for 4 people. This recipe can easily be made gluten-free - just ensure your ingredients are gluten-free. Most tamari sauce is GF or I use "Fountain" brand soy sauce that is now GF. If you do not require a gluten free sauce you can use regular soy sauce

Provided by Jubes

Categories     Australian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 1/2 kg whole green prawns (raw, shelled but with the tail intact)
3 tablespoons honey
2 teaspoons soy sauce (or tamari sauce)
2 teaspoons sesame seeds

Steps:

  • Peel the prawns leaving the tails intact.
  • Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds.
  • Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce.
  • Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

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

1 cup shelled walnut halves or large pieces (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
2 tablespoons pineapple juice, such as Dole's 100% Pineapple Juice
1 tablespoon honey
2 teaspoons white distilled vinegar
Kosher salt
1 pound very large (U 16-20) shrimp, peeled and deveined
2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
Canola oil, for frying (about 3 cups)
1/3 cup sugar
1/4 cup cornstarch

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.

HONEY PRAWNS - STAYS CRISPY FOR AGES!



Honey Prawns - stays crispy for ages! image

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

300g/ 10oz prawns/shrimp (, peeled with tail on (600g/1.2lb whole unpeeled) (Note 1))
1/2 tsp kosher/cooking salt ((halve for table salt))
1/2 cup cornflour/cornstarch
9 tbsp cornflour/cornstarch ((Note 2))
6 tbsp flour (, plain/all-purpose)
1/2 tsp baking powder ((NOT baking soda))
1/2 tsp salt (, kosher/cooking (halve for table salt))
2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water ((NOT sparkling mineral water, Note 3))
3 - 4 cups vegetable or canola oil ((~4cm / 1.5" depth in a pot))
1/3 cup (100g) honey
1.5 tbsp (25g) glucose OR corn syrup (light) ((Note 4))
1 tbsp light soy sauce ((or all-purpose))
2 tsp Chinese cooking wine ((or mirin))
25g / 2 oz Vermicelli rice noodles (optional) (, a wad of it (not mung bean noodles, it must be rice noodles))
Sesame seeds, finely sliced green onions

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 GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

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

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

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

HONEY-GARLIC SHRIMP



Honey-Garlic Shrimp image

While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 2

Number Of Ingredients 8

1 pound large raw shrimp (16-20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce, or more to taste
1 teaspoon Asian fish sauce, or to taste
2 teaspoons vegetable oil
1 cup thinly sliced green onion, or to taste

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.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g

HONEYED PRAWNS & POLENTA



Honeyed Prawns & Polenta image

Provided by Ashley English

Categories     Shellfish     Bake     Marinate     Dinner     Condiment     Cornmeal     Seafood     Shrimp     Honey     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: Four 3/4-cup servings

Number Of Ingredients 23

For the prawn marinade:
4 tablespoons tomato paste
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Sea salt
1 pound large, peeled, and deveined prawns
For the polenta:
1 cup polenta
1 1/4 cups (10 ounces) corn kernels, fresh or frozen
1/4 cup currants
1 tablespoon honey
1 tablespoon butter
1 teaspoon fresh thyme, or 1/2 teaspoon dried
Sea salt
Black pepper
For the topping:
1/3 cup feta cheese, crumbled
2 to 3 tablespoons fresh parsley, finely chopped
2 tablespoons capers
Hot sauce (optional)

Steps:

  • 1. Preheat the oven to 400°F (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
  • 2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
  • 3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
  • 4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.
  • 5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.
  • 6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.
  • 7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
  • 8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

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From nospoonnecessary.com
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BEST HONEY WALNUT SHRIMP RECIPE - HOW TO MAKE HONEY WALNUT …
2021-11-05 In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let …
From delish.com
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EASY HONEY GARLIC SHRIMP RECIPE - DINNER, THEN DESSERT
2018-01-25 Add the canola oil to a cast iron skillet or wok on medium high heat. Add in the shrimp and cook for 1-2 minutes on each side. Remove the shrimp, add in the garlic, cook for …
From dinnerthendessert.com
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HONEY WALNUT SHRIMP (蜜汁合桃虾) | MADE WITH LAU
Once the oil is hot enough, we'll carefully transfer the shrimp in to the oil. Let the shrimp cook for about 60-90 seconds, and transfer them out of the wok into a bowl. Step 7 - Plate and …
From madewithlau.com
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HONEY GARLIC LIME GLAZED SHRIMP - BERRY&MAPLE
2018-12-17 Instructions. Add all the ingredients ( except shrimp) to a small pan and cook on low for about 7 minutes, stirring. Add shrimp and cook for another 2 minutes on each side ( if …
From berrymaple.com
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10 BEST HONEY GLAZED SHRIMP RECIPES | YUMMLY
2022-06-05 honey, fish sauce, shrimp, black pepper, fresh oregano, olive oil Cider and Honey Glazed Shrimp Honest Cooking large shrimp, sea salt, raw honey, ground black pepper, …
From yummly.com
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Top Asked Questions

How to cook fried prawns in honey sauce?
In a large wok/pan, drizzle 1 tablespoon of vegetable oil and fry the chopped garlic for few seconds and pour the honey sauce mixture in. Stir continuously until the sauce start to get thicken. Place the fried prawns in the sauce and toss well to combine the sauce and prawns evenly.
How to cook shrimp with honey soy sauce?
1 Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. 2 Place shrimp in a large zipped-top bag or tupperware. ... 3 Heat olive oil in a skillet over medium-high heat. ... 4 Serve shrimp with cooked marinade sauce and a garnish of green onion. ...
How to cook sticky honey garlic butter shrimp?
Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again! In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes. In a medium sized skillet add the butter.
What is the best way to cook prawns for fried shrimp?
Lightly battered crispy fried shrimp/prawns glazed with sweet and savoury honey garlic sauce. Pat dry the king prawns/shrimp with paper towel. Season with simple salt, black pepper and sesame oil. Mix well and set aside.

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