Honey King Prawns

[kirra]

Honey King Prawns

Ingredients:

16 green king prawns
3 tsp cornflour
2 tsp water
2 tsp soy sauce
1 egg yolk, beaten
1 tsp sesame oil
some vegetable oil for deep-frying

Sauce:

2 tbsp rice wine, shao hsing
2 tbsp honey
5 tsp soy sauce
2 clove(s) garlic, finely diced
1 pinch(es) brown sugar

Preparation:

Peel, devein and butterfly prawns, leaving tails intact.

Mix water and flour until dissolved. Combine with uncooked prawns, soy, yolk and sesame oil.

Combine Sauce ingredients and set aside.

Heat vegetable oil in a hot wok or heavy based pan and deep-fry 8 prawns over high heat for one minute. Remove from wok and drain on kitchen paper. Repeat the process with remaining prawns and set aside.

Drain oil from hot wok and wipe clean. Heat the same wok to medium hot, add the sauce and simmer for 90 seconds. Add reserved prawns and stir-fry for a further 30 seconds or until prawns are hot and just cooked through.