Recipe by I'mPat
We love honey prawns and what I like about this recipe over some of the restaurant recipes are that the prawns are not in a batter and it is served with vegetables, the only addition I would make is to add a finely sliced hot red chilli and stir fry in step 4 with garlic etc. The recipe calls for leaving the tails on the prawns, I prefer not too, personal preference. VARIATION - for honey chicken, use 600 grams of chicken breast fillets, sliced, instead of prawns making it more budget friendly meal. Preparation time is based on you peeling prawns and has been estimated.
- 2 teaspoons cornflour
- 1⁄2 cup chicken stock
- 1⁄3 cup honey
- 1 1⁄2 tablespoons peanut oil
- 1 kg prawns (raw or green medium peeled and deveined)
- 1 carrot (medium peeled halved and sliced diagonally)
- 1 garlic clove (finely chopped)
- 2 teaspoons sesame seeds
- 150 g snow peas (trimmed)
- 4 green onions (cut into 5cm lenghts)
Directions See How It's Made
- Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
- Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
- Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
- Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
- Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.