Best 6 Crispy King Prawns Whoney And Garlic Sauce Recipes

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Prepare to embark on a culinary journey with our delectable Crispy King Prawns With Honey Garlic Sauce recipe. This dish tantalizes the taste buds with its harmonious blend of flavors and textures. Succulent king prawns, coated in a crispy batter, are perfectly complemented by a rich and flavorful honey garlic sauce. The prawns are fried until golden brown, ensuring a crispy exterior and a tender, juicy interior. The sauce, a delightful symphony of sweet and savory flavors, is made with honey, garlic, soy sauce, and rice vinegar. It coats the prawns beautifully, adding depth and complexity to each bite. This recipe also includes two additional variations: King Prawns With Lemon Butter Sauce and King Prawns With Sweet and Sour Sauce, providing you with a range of delectable options. Whether you prefer the tangy zest of lemon butter or the vibrant sweetness of sweet and sour, these variations offer diverse culinary experiences that cater to different palates.

Here are our top 6 tried and tested recipes!

HONEY PRAWNS - STAYS CRISPY FOR AGES!



Honey Prawns - stays crispy for ages! image

Recipe video above. A recipe for old school Chinese restaurant style Honey Prawns! This recipe uses a proven method used in my Honey Chicken recipe for Honey Prawns that stays crispy hours even after coating in the sauce!1. Double coating - cornflour/cornstarch to seal in juices, followed by batter.2. Cold batter made with soda water = crispier coating that's puffy and light, not dense and greasy.3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour.4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!).5. No-soggy Sauce - glucose or corn syrup to make it "candy like" to stick on the prawn crust rather than soaking in, plus NO WATER in the sauce.Note - the sauce is sweet. That's the way it's supposed to be! But not as sickly sweet as many Chinese restaurants tend to be. Please do not try to change the sauce as it has been formulated to prevent making the batter soggy.

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

300g/ 10oz prawns/shrimp (, peeled with tail on (600g/1.2lb whole unpeeled) (Note 1))
1/2 tsp kosher/cooking salt ((halve for table salt))
1/2 cup cornflour/cornstarch
9 tbsp cornflour/cornstarch ((Note 2))
6 tbsp flour (, plain/all-purpose)
1/2 tsp baking powder ((NOT baking soda))
1/2 tsp salt (, kosher/cooking (halve for table salt))
2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water ((NOT sparkling mineral water, Note 3))
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 corn syrup (light) ((Note 4))
1 tbsp light soy sauce ((or all-purpose))
2 tsp Chinese cooking wine ((or mirin))
25g / 2 oz Vermicelli rice noodles (optional) (, a wad of it (not mung bean noodles, it must be rice noodles))
Sesame seeds, finely sliced green onions

Steps:

  • Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
  • Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
  • Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
  • Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
  • Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).
  • Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
  • Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
  • 3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.
  • Drain and repeat: Place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. Don't crowd the pot as it brings oil temperature down too much.
  • Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
  • Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
  • Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
  • Heat oil to 200°C/390°F.
  • 3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
  • Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
  • Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
  • At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
  • Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating - is flavourless.)

Nutrition Facts : Calories 482 kcal, Carbohydrate 42 g, Protein 16 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 933 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 26 g, ServingSize 1 serving

CRISPY KING PRAWNS WITH HONEY GARLIC SAUCE



Crispy King Prawns With Honey Garlic Sauce image

Make and share this Crispy King Prawns With Honey Garlic Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Asian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs king prawns, peeled and deveined with 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)
2 tablespoons honey
2 tablespoons dry sherry
2 garlic cloves
5 teaspoons light soy sauce

Steps:

  • Blend the cornstarch with water until dissolved. Add the prawns, soy sauce, egg, and sesame oil and mix well.
  • Combine sauce ingredients and set aside.
  • Heat the oil in a wok and deep fry half the prawns for 1 minute. Remove from wok using a slotted spoon and drain on a paper towel. Repeat with remaining prawns.
  • Drain the oil from the wok and wipe clean. Heat wok to medium high and add the reserved sauce and simmer 1 1/2 minutes. Add the prawns and stir-fry for 30 seconds, or until hot and just cooked through.

Nutrition Facts : Calories 281.9, Fat 5.1, SaturatedFat 1.1, Cholesterol 306, Sodium 846, Carbohydrate 14.2, Fiber 0.1, Sugar 9.1, Protein 36.5

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI



Grilled King Prawns With Lemon, Garlic And Chilli image

Make and share this Grilled King Prawns With Lemon, Garlic And Chilli recipe from Food.com.

Provided by Kate in Katoomba

Categories     Weeknight

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

18 fresh green king prawns
100 ml extra virgin olive oil
2 red chilies, finely diced
2 lemons, zested
2 cloves garlic, crushed
lime wedge, to serve

Steps:

  • Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
  • Devein, then place the prawns in a bowl.
  • Add the remaining ingredients and mix to combine.
  • Set aside for one hour to marinate.
  • Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
  • Serve with lime wedges.

Nutrition Facts : Calories 231, Fat 16, SaturatedFat 2.3, Cholesterol 127.7, Sodium 127.2, Carbohydrate 6.3, Fiber 1.9, Sugar 0.8, Protein 17.8

CRISP KING PRAWNS WITH HONEY GARLIC SAUCE



Crisp King Prawns With Honey Garlic Sauce image

Make and share this Crisp King Prawns With Honey Garlic Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 teaspoons cornflour
800 g about 16 green king prawns, peeled, veins removed, tails intact
2 teaspoons light soy sauce
1 egg yolk, lightly beaten
1 teaspoon sesame oil
80 ml vegetable oil
2 tablespoons honey (see note)
2 tablespoons shaoxing rice wine
2 garlic cloves, finely chopped
5 teaspoons light soy sauce

Steps:

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

Nutrition Facts : Calories 375.3, Fat 21.7, SaturatedFat 3, Cholesterol 293.5, Sodium 1724.2, Carbohydrate 13.5, Fiber 0.3, Sugar 8.8, Protein 29.2

HONEY, SESAME & ORANGE KING PRAWNS



Honey, sesame & orange king prawns image

Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice

Provided by Cassie Best

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 13

2 tsp sesame oil
1 large orange , zested and juiced
3 tbsp honey
2 tbsp low-salt soy sauce
1 tbsp rice vinegar
3 tbsp cornflour
2 tbsp sesame seeds
generous pinch of Chinese five-spice powder
300g raw king prawns
3 tbsp sunflower or vegetable oil
1 garlic clove , thinly sliced
2 spring onions , sliced
200g long-grain rice , cooked, to serve

Steps:

  • Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
  • Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.

Nutrition Facts : Calories 444 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • To make sure your prawns are crispy, pat them dry with paper towels before cooking. This will help to remove any excess moisture, which can make the prawns soggy.
  • Use a large skillet or wok to cook the prawns. This will give them plenty of room to cook evenly.
  • Heat the oil over medium-high heat. This will help to create a nice crispy coating on the prawns.
  • Cook the prawns for 2-3 minutes per side, or until they are cooked through and pink in color.
  • Make sure to stir the prawns constantly while cooking to prevent them from burning.
  • To make the honey and garlic sauce, simply combine all of the ingredients in a small saucepan and heat over medium heat until the sugar dissolves.
  • Add the cooked prawns to the honey and garlic sauce and stir to coat. Serve immediately.

Conclusion:

This recipe for crispy king prawns with honey and garlic sauce is a delicious and easy-to-make dish that is perfect for any occasion. The prawns are crispy on the outside and tender on the inside, and the honey and garlic sauce is sweet, savory, and slightly tangy. This dish is sure to be a hit with your family and friends.

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