Introduction
Cooking can be an art form, and using quality ingredients is crucial to achieving delightful results. This article focuses on a delicious recipe featuring prawns, emphasizing the importance of each ingredient in creating an irresistible dish. From the coating to the cooking method, every detail plays its role in transforming a simple prawn into a gourmet experience.
Detailed Ingredients with measures
Prawns
300g/10oz prawns/shrimp, peeled with tail on (600g/1.2lb whole unpeeled)
1/2 tsp kosher/cooking salt (halve for table salt)
Dredging
1/2 cup cornflour/cornstarch
Ultra-Crispy Fry Batter
9 tbsp cornflour/cornstarch
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)
Oil, for Frying
3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)
Honey Sauce
1/3 cup (100g) honey
1.5 tbsp (25g) glucose OR corn syrup (light)
1 tbsp light soy sauce (or all-purpose)
2 tsp Chinese cooking wine (or mirin)
Garnish / Serving
25g / 2 oz Vermicelli rice noodles (optional)
Sesame seeds, finely sliced green onions
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
Proper preparation of ingredients is essential for minimizing cooking time and improving flavor in any recipe. The prawns should be fresh, and the cornflour helps create a crispy texture when frying. In this recipe, a two-step frying process ensures prawns achieve maximum crispiness while retaining their delightful flavors, culminating in a sweet and savory dish that is sure to please.
Detailed Directions and Instructions
SEASON AND DUST PRAWNS
Mix the prawns with kosher salt in a bowl. Ensure not to do this ahead of time to prevent the prawns from sweating and compromising the crispy coating. In a separate bowl, place 1/2 cup of cornflour/cornstarch. Dip each prawn into the cornflour, shaking off any excess, and place them on a plate. Repeat this for all the prawns.
COLD BATTER AND FRY #1
In a mixing bowl, whisk together the plain flour, cornflour/cornstarch, baking powder, and salt. Once combined, place the bowl in the refrigerator while you heat the oil to ensure the batter remains cold. Fill a small pot or large saucepan with about 4cm (1.5 inches) of vegetable or canola oil and heat to 160°C (320°F) over medium-high heat.
Once the oil is nearing the target temperature, add 2/3 cup + 1 tablespoon of cold soda water to the chilled dry ingredients and mix gently with a whisk for about 10 strokes. It’s acceptable to have a few lumps in the batter. The batter should easily coat the prawns without being transparent and should not be excessively thick. If needed, adjust the thickness with additional soda water, adding one teaspoon at a time.
To dredge, hold a prawn by the tail, dip it into the batter, and allow any excess to drip off for about 2 seconds before carefully placing it into the hot oil. Repeat this process for five more prawns at a time.
Fry the prawns for 3 minutes until they are light golden and crispy. You should feel that they are very crispy when you pick them up. Once done, place the fried prawns on a tray lined with paper towels and repeat with the remaining prawns, ensuring that you do not overcrowd the pot. Allow the fried prawns to cool for 20 minutes.
HONEY SAUCE
In a small saucepan over medium heat, combine honey, glucose or corn syrup, light soy sauce, and Chinese cooking wine. Bring the mixture to a simmer, then reduce the heat to medium-low and allow it to simmer for approximately 3 minutes until it achieves a syrupy consistency similar to maple syrup. Turn off the stove and cover the saucepan to keep it warm.
FRY #2 – FOR ULTRA-CRISPY!
Increase the oil temperature to 200°C (390°F). Place half of the cooled prawns into the oil (crowding is acceptable for this fry). Cook them for about 3 minutes or until they turn a very golden color. Keep an eye on the crispiness; once you feel they are ready, remove them from the oil and place them on a plate lined with paper towels. Repeat this step with the remaining prawns.
SAUCE AND SERVE
Quickly transfer the fried prawns to a metal bowl, then pour the warm Honey Sauce over them. With a rubber spatula, swiftly toss to coat the prawns in the sauce, being careful to work quickly before the sauce thickens.
GARNISH
If using, pile the prawns over a bed of crispy vermicelli rice noodles, scattering sesame seeds and finely sliced green onions on top before serving.
PUFFY CRISPY RICE NOODLES (OPTIONAL)
While the oil is still hot, drop a wad of vermicelli rice noodles into the oil and wait for about 3 seconds until it puffs up. Use tongs to remove them and drain them on paper towels. Place these crispy noodles on a plate and top them with the prawns.
Notes
Note 1
Use raw prawns or shrimp with tails on for the best results. If using whole unpeeled prawns, 300g (10oz) will yield about 600g (1.2lb). If using frozen shrimp, ensure they are thawed, drained of any liquid, and thoroughly dried before use.
Note 2
Cornflour and cornstarch refer to the same ingredient; it is called cornstarch in the U.S. and Canada, while it is referred to as cornflour in most other regions.
Note 3
Ensure that the soda water, club soda, or seltzer water used is refrigerator cold for optimal crispiness. Do not substitute with sparkling mineral water, as it does not provide the same effect.
Note 4
Glucose or corn syrup contributes to achieving a toffee-like consistency in the Honey Sauce, preventing it from soaking into the prawns and making them soggy.
Note 5
Allowing the prawns to cool after the first fry is crucial for achieving a crispier crust during the second fry. It helps improve the texture significantly.
Note 6
Double frying results in a less greasy, ultra-crispy coating and ensures that the prawns are hot during service.
Note 7
Baking is not an effective method for this specific batter. An air fryer may not yield the desired results either due to the need for instant high heat.
Note 8
The sauce is intended to be sweet, akin to restaurant-style Honey Prawns. For a less sweet flavor, consider adding a touch of cider vinegar and simmering for an additional minute.
Note 9
For advanced preparation, double fry the prawns, let them cool, and reheat in the oven to restore their crispiness before tossing them in the Honey Sauce.
Note 10
Used frying oil will carry some seafood flavor. It is advisable to reuse it for frying similar seafood dishes only.
Note 11
This recipe is an original creation inspired by the lessons learned from various attempts to perfect crispy honey-glazed dishes.
Note 12
Due to multiple variables, calculating precise nutrition information is complex; however, the dish is notably higher in calories than lighter meals.
Cook techniques
Seasoning Prawns
Mix prawns with kosher salt immediately before cooking to enhance flavor without compromising the crispiness of the coating.
Dredging Process
Dust prawns in cornflour/cornstarch by placing it in a bowl, dipping the prawns, and shaking off excess before laying them out.
Preparing the Cold Batter
Combine dry ingredients (flour, cornflour, baking powder, and salt) in a bowl and chill in the fridge to keep the batter cold for optimal crispiness.
Heating Oil
Fill a pot with vegetable or canola oil to a depth of about 4 cm (1.5 inches) and heat to the desired temperature for frying.
First Fry Technique
Dip prawns into the cold batter and fry in batches to ensure they are not overcrowded, cooking until light golden and crispy.
Cooling Prawns
Allow prawns to cool for 20 minutes after the first fry to enhance crispiness during the second fry.
Making the Honey Sauce
Simmer honey, glucose (or corn syrup), soy sauce, and Chinese cooking wine over medium heat until achieving a maple syrup-like consistency.
Second Fry for Extra Crispiness
Heat oil to a higher temperature and fry the prawns again until they achieve a deep golden color for ultimate crunch.
Tossing Prawns in Sauce
Quickly coat fried prawns with the warm honey sauce to ensure an even and sticky covering without making them soggy.
Optional Puffing of Rice Noodles
Drop rice noodles into hot oil for a few seconds to puff them up as a crispy garnish for serving.
FAQ
Can I use frozen prawns for this recipe?
Yes, you can use large frozen raw prawns. Ensure they are thawed, drained, and dried well before use.
What is the best sub for soda water if I don’t have it?
Ice cold water can be used as a substitute, although it may not achieve the same level of crispiness.
How do I prevent the prawns from becoming soggy?
Make sure to add the sauce quickly just after frying and avoid letting the coated prawns sit too long.
Can I skip the double frying step?
While you can skip it, double frying enhances the crispiness and texture of the prawns significantly.
What can I do with leftover frying oil?
Cool and strain the oil, then store it for future use, preferably for frying other seafood dishes.
Conclusion
Experience the delightful crunch of ultra-crispy prawns coated in a sweet and sticky honey sauce. This dish combines texture and flavor to create a treat that is perfect for any occasion, transforming simple ingredients into a gourmet meal. Whether served as an appetizer or a main course, these honey prawns are sure to impress your guests and satisfy your taste buds.
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