January 11, 2013
Honey garlic prawns is a favorite Chinese take-out dish. Tiger prawns are coated in cornstarch before being quickly deep fried. You only want to cook for the shrimp for a maximum of 30 seconds because you do not want them to turn rubbery. Keep in mind that they will be cooked again when tossed in the honey garlic sauce. Serve this dish with fried rice and stir fried Chinese broccoli.
Ingredients:
10 large tiger prawns, peeled and de-veined (leave tails intact)
3 teaspoons cornstarch
2 teaspoons water
2 teaspoons light soy sauce
1 egg yolk, lightly beaten
1 teaspoon sesame oil
Vegetable oil for deep-frying
1 Spring onion (green onion), sliced on the diagonal (for garnish)
2 tablespoons honey
2 garlic cloves, finely diced
5 teaspoons light soy sauce
Directions:
Add prawns, soy sauce, egg and sesame oil and mix well
Combine honey & garlic sauce ingredients in a bowl and set aside
Deep-fry half the prawns for 30 seconds
Remove with a slotted spoon and drain on kitchen paper
Repeat with the rest of the prawns
Simmer for about 1 ½ minutes
Add the prawns till they are hot and just cooked through
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