Name: Honey Crispy Prawns with Golden Honey Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300g (10oz) prawns/shrimp, peeled with tail on (or 600g/1.2lb whole unpeeled); 1/2 tsp kosher/cooking salt (halve if using table salt); 1/2 cup cornflour/cornstarch (for dusting); 9 tbsp cornflour/cornstarch; 6 tbsp plain/all-purpose flour; 1/2 tsp baking powder (NOT baking soda); 1/2 tsp kosher/cooking salt (halve if using table salt); 2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water (NOT sparkling mineral water); 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 light corn syrup; 1 tbsp light soy sauce (or all-purpose soy sauce); 2 tsp Chinese cooking wine (or mirin); 25g / 2 oz vermicelli rice noodles (must be rice noodles, not mung bean noodles); Sesame seeds; Finely sliced green onions

Jump to Recipe

Introduction

Honey Prawns are a delightful dish featuring crispy, golden prawns coated in a sticky, sweet honey sauce. The double frying technique ensures the prawns stay crisp for ages, making this recipe perfect for entertaining or a special weeknight treat.

The dish shows a pile of golden-brown fried shrimp coated in a shiny glaze, topped with small white sesame seeds and tiny pieces of green herbs. These shrimp rest on a nest of thin, crispy white fried noodles that add texture and volume at the bottom. The food is arranged on a white plate set against a white marbled surface. The look is warm, crunchy, and fresh with a mix of smooth and crisp layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g/10oz prawns/shrimp, peeled with tail on (or 600g/1.2lb whole unpeeled)
1/2 tsp kosher or cooking salt (halve if using table salt)
1/2 cup cornflour/cornstarch (for dusting)
9 tbsp cornflour/cornstarch
6 tbsp plain/all-purpose flour
1/2 tsp baking powder (NOT baking soda)
1/2 tsp kosher or cooking salt (halve for table salt)
2/3 cup + 1 tbsp COLD soda water, club soda, or seltzer water (NOT sparkling mineral water)
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 light corn syrup
1 tbsp light soy sauce (or all-purpose soy sauce)
2 tsp Chinese cooking wine (or mirin)
25g / 2 oz vermicelli rice noodles (optional, not mung bean noodles)
Sesame seeds and finely sliced green onions for garnish

Instructions

Step 1: Season and dust prawns. Mix prawns with 1/2 tsp salt just before cooking. Place 1/2 cup cornflour in a bowl and dip each prawn in it, shaking off excess. Set aside on a plate.
Step 2: Prepare the dry batter. Whisk together 9 tbsp cornflour, 6 tbsp flour, 1/2 tsp baking powder, and 1/2 tsp salt. Chill this mixture in the fridge while heating the oil.
Step 3: Heat oil in a pot or large saucepan to 160°C (320°F) to about 4cm depth.
Step 4: Make the cold batter by gently mixing the soda water into the dry ingredients with about 10 whisk strokes, leaving some lumps. The batter should coat prawns comfortably without being too thick or runny. Adjust by adding soda water 1 tsp at a time if needed.
Step 5: Dip each prawn by the tail into the batter, hold it up for 2 seconds to let excess drip off, then carefully place in hot oil. Fry in batches of 6 to avoid crowding.
Step 6: Fry the prawns for 3 minutes until light golden and crispy. Remove and drain on paper towels. Repeat with remaining prawns.
Step 7: Let the prawns cool for 20 minutes while preparing the honey sauce.
Step 8: Make the sauce by combining honey, glucose or corn syrup, soy sauce, and Chinese cooking wine in a small saucepan. Bring to a simmer over medium heat, then lower to medium-low and simmer for 3 minutes until syrupy. Keep covered and warm.
Step 9: Heat oil to 200°C (390°F) for the second fry.
Step 10: Fry half the prawns again for 3 minutes, or until they deepen from pale golden to a very golden color. This second fry creates an ultra-crispy coating. Drain on paper towels and repeat with remaining prawns.
Step 11: Quickly toss the prawns in the warm honey sauce using a rubber spatula to coat evenly. Work fast to prevent the sauce from thickening too much.
Step 12: If using, fry a wad of vermicelli rice noodles in hot oil until they puff up (about 3 seconds), then drain on paper towels and plate.
Step 13: Pile the sauced prawns over the crispy noodles, sprinkle with sesame seeds and sliced green onions, and serve immediately.

Tips & Variations

Use cold soda water straight from the fridge to keep the batter crispier.
Glucose or light corn syrup adds the perfect sticky texture to the sauce, but honey alone works if needed.
Double frying is the secret to keeping prawns crunchy for longer.
Serve with crispy vermicelli rice noodles for a delightful textural contrast.
Do not salt prawns ahead of time to avoid moisture that softens the coating.

Storage

Store leftover prawns and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat prawns in a hot oven or air fryer to revive crispiness before tossing in the sauce again. The crispy noodles are best used fresh but can be kept at room temperature in an airtight container for a day.

How to Serve

The image shows a white plate with a pile of golden-brown fried shrimp placed on a bed of white crispy noodles. The shrimp are covered in a shiny, thick orange glaze being poured over them from above. Scattered green chopped spring onions and small white sesame seeds are sprinkled on top, adding color and texture. The shrimp tails are visible with a slightly reddish hue, and the glaze gives the dish a glossy appearance. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, but be sure to fully thaw and pat them dry before seasoning and coating to avoid sogginess.

Why is the batter lumpy? Should I whisk it more?

The batter is meant to have a few lumps to keep the coating light and crisp. Overmixing can develop gluten and make the texture heavy.