Chef's Recipes

Kylie Kwong: Crisp king prawns with honey and garlic sauce

Australian Gourmet Traveller recipe for crisp king prawns with honey and garlic sauce by Kylie Kwong.

By Kylie Kwong
  • Serves 6
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Crisp king prawns with honey and garlic sauce


  • 3 tsp corn flour
  • 800 gm green king prawns, peeled, veins removed, tails intact (about 16)
  • 2 tsp light soy sauce
  • 1 egg yolk, lightly beaten
  • 1 tsp sesame oil
  • 80 ml vegetable oil (1/3 cup)
Honey and garlic sauce
  • 2 tbsp honey (see note)
  • 2 tbsp Shaoxing rice wine
  • 2 cloves garlic, finely chopped
  • 5 tsp 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.
  • 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.

  • Author: Kylie Kwong