Crisp King Prawns With Honey Garlic Sauce

READY IN: 20mins


  • Prawns
  • 3
    teaspoons cornflour
  • 800
    g about 16 green king prawns, peeled, veins removed, tails intact
  • 2
    teaspoons light soy sauce
  • 1
    egg yolk, lightly beaten
  • 1
    teaspoon sesame oil
  • 80
    ml vegetable oil
  • Honey and garlic sauce
  • 2
    tablespoons honey (see note)
  • 2
    tablespoons shaoxing rice wine
  • 2
    garlic cloves, finely chopped
  • 5
    teaspoons light soy sauce


  • Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.
  • For honey and garlic sauce, combine ingredients in a bowl and set aside.
  • Heat vegetable oil in a wok over high heat, add half the prawns and cook for 1 minute. Using a slotted spoon, transfer prawns to an absorbent paper-lined plate and repeat with remaining prawns.
  • Carefully drain oil from wok and wipe clean with absorbent paper. Heat wok over medium heat, add honey and garlic sauce and simmer for 1½ minutes, then add prawns and cook for 30 seconds or until prawns are hot. Serve immediately.