Kylie Kwong: Crisp king prawns with honey and garlic sauce
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Serves
6
| Prawns |
|
3 tsp
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corn flour
|
|
800 gm (about 16)
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green king prawns, peeled, veins removed, tails intact
|
|
2 tsp
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light soy sauce
|
|
1
|
egg yolk, lightly beaten
|
|
1 tsp
|
sesame oil
|
|
80 ml (1/3 cup)
|
vegetable oil
|
| Honey and garlic sauce |
|
2 tbsp
|
honey (see note)
|
|
2 tbsp
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Shaoxing rice wine
|
|
2 cloves
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garlic, finely chopped
|
|
5 tsp
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light soy sauce
|
|
1
|
Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.
|
|
2
|
For honey and garlic sauce, combine ingredients in a bowl and set aside.
|
|
3
|
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.
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|
4
|
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.
|
Note Kylie uses Patrice Newellis Elmswood Honey, available from Macro Wholefoods.
RECIPE Kylie Kwong
PHOTOGRAPHY Emma Reilly
STYLING Lynsey Fryers