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Kylie Kwong: Crisp king prawns with honey and garlic sauce

You'll need

  •  
  • Prawns
  • 3 tsp
  • corn flour
  • 800 gm (about 16)
  • green king prawns, peeled, veins removed, tails intact
  • 2 tsp
  • 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
  • Shaoxing rice wine
  • 2 cloves
  • garlic, finely chopped
  • 5 tsp
  • light soy sauce

Method

  • 01
  • Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.
  • 02
  • For honey and garlic sauce, combine ingredients in a bowl and set aside.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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