Chinese Honey Prawns

Slightly obsessed with these sweet and crispy prawns. I've made Honey Orange Prawns before and I felt the orange was too strong so I prefer these. They are deep fried though which I guess is a trade off!

Ingredients

For the marinade

• 1 tbsp Chinese Shaoxing wine

• 1 egg white, lightly whisked

• ½ tsp sea salt

For the prawns

• About 16 large prawns, peeled and deveined

• ¼ cup chicken stock

• 1 tbsp light soy sauce

• 3 tbsp sugar

• 3 tbsp honey

• 1 cup plain flour

• 4 spring onions, finely chopped

• 2 tsp cornflour, dissolved in 2 tbsp water

• Vegetable oil, for frying prawns

• 1 tbsp sesame oil for sauce

• 1 tsp sesame seeds

Method

1. Place the prawns and the marinade ingredients into a bowl and mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.

2. In another bowl, mix together the chicken stock, soy sauce, sugar and honey.

3. Spread the flour onto a plate and add the prawns and the marinade and use your hands to pat and press the liquid and flour together around the prawns to form a sticky coating.

4. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil.

5. Heat over high heat.

6. Shake excess flour from the prawns and cook the prawns in 2 or 3 batches for about 3 minutes or until golden and cooked through and drain on kitchen paper.

7. Add 1 tbsp of sesame oil to a wok and then add the pale part of the spring onion and cook for about 10 seconds.

8. Add the chicken stock mixture.

9. Cook for 2-3 minutes until the sugar has dissolved.

10. Add the cornflour mixture.

11. Cook for another minute or until the sauce has thickened slightly.

12. Add the prawns and toss until evenly coated.

13. Transfer to a serving plate and sprinkle with sesame seeds and the green part of the spring onion.

14. Great served with chicken fried rice!