Ingredients

  • 10 large tiger prawns, peeled and de-veined (leave tails intact)
  • 3 teaspoons cornflour
  • 2 teaspoons water
  • 2 teaspoons light soy sauce
  • 1 egg yolk, lightly beaten
  • 1 teaspoon sesame oil
  • Vegetable oil for deep-frying
  • 1 Spring onion (green onion), sliced on the diagonal (for garnish)
  • 2 tablespoons honey
  • 2 tablespoons shao hsing wine or dry sherry
  • 2 garlic cloves, finely diced
  • 5 teaspoons light soy sauce

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Blend cornflour and water until dissolved
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Step 2

  • Add prawns, soy sauce, egg and sesame oil and mix well
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Step 3

  • Combine honey & garlic sauce ingredients in a bowl and set aside
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Step 4

  • Heat oil on high heat in a wok until the surface shimmers slightly
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Step 5

  • Deep-fry half the prawns for 1 minute
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Step 6

  • Remove with a slotted spoon and drain on kitchen paper
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Step 7

  • Repeat with the rest of the prawns
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Step 8

  • Drain the oil from the wok (you can save it for later in a jar)
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Step 9

  • Wipe the wok clean with kitchen paper
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Step 10

  • Heat the same wok to moderate heat and add the honey & garlic sauce ingredients
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Step 11

  • Simmer for about 1 minutes

Step 12

  • Add the prawns till they are hot and just cooked through
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Step 13

  • Garnish with spring onion and serve immediately.
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