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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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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