Asian 1 Crispy Honey Prawns Recipe

Prepare prawns

Rinse prawns under cold water, pat completely dry with paper towels. If desired, devein and trim; leave tails on for presentation. Place prawns in a bowl and season with 1 tsp salt and 1/4 tsp white pepper. Toss to coat evenly.

Make batter

In a medium bowl, lightly beat 1 large egg. Add 3 tbsp cold water and stir. Combine 3/4 cup cornstarch and 1/4 cup all-purpose flour in a separate bowl, then slowly whisk into the egg mixture until just combined. The batter should be thick enough to coat the back of a spoon but still pourable; if too thick, add up to 1 additional teaspoon cold water. Keep batter chilled until ready to fry (set bowl over ice if not frying immediately).

Heat oil

In a deep pot or wok, add about 6 cups vegetable oil (enough for deep-frying; oil depth ~2–3 inches). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.

Fry prawns

Working in small batches (4–6 prawns depending on pot size), dredge each seasoned prawn lightly in remaining cornstarch (optional for extra adhesion), then dip into the batter, allowing excess to drip off. Carefully lower into hot oil. Fry until batter is light golden and prawns are cooked through, about 2–3 minutes per batch (prawns will curl and become opaque). Do not overcrowd. Use a slotted spoon to transfer fried prawns to a wire rack set over a baking sheet or onto paper towels to drain. For extra crispness, allow oil to return to temperature, then fry a second time for 30–45 seconds until very crisp and golden. Keep warm in a low oven (200°F / 95°C) while preparing sauce.

Prepare sauce base

In a small bowl, mix 2 tbsp water with 1 tsp cornstarch to make a smooth slurry; set aside. In a small saucepan or skillet over medium-low heat, combine 1/2 cup U.S. Grade A honey, 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp minced ginger and 1 tsp minced garlic. Stir gently to combine.

Cook sauce

Warm the honey mixture over low–medium heat just until it begins to shimmer and becomes more fluid (do not boil aggressively — honey can burn). Stir in the cornstarch slurry while whisking continuously to avoid lumps. Bring to a gentle simmer for about 30–45 seconds until sauce thickens slightly and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil and 1/4 tsp chili flakes if using. Taste and adjust seasoning: add up to 1/2 tsp additional soy sauce for saltiness or 1/2 tsp rice vinegar for brightness.

Toss or glaze prawns

Place the warm fried prawns in a large bowl. Pour the warm honey sauce over the prawns and toss gently but quickly to coat evenly, keeping the prawns as crisp as possible. Work in two portions if necessary so each prawn is well coated without becoming soggy.

Plate and garnish

Arrange coated prawns on a serving platter. Sprinkle with 2 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately with lemon wedges on the side if desired.