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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