Posted on 12th Jul 2025

Crispy Prawns in Sticky Honey Sauce

These deep-fried prawns are an old-school classic. With a batter that gives an irresistible crunch and honey sauce that is to die for, this meal never disappoints

Cuisine

Chinese

Time

40 mins

Servings

4 people people

Ingredients

Vegetable oil for deep frying
300g Prawns, peeled and deveined
½ tsp sea salt
1 tbsp toasted Sesame seeds
1 spring onion, finely sliced

The Batter

10 tbsp cornflour (cornstarch)
5 tbsp plain flour
1/2 tsp baking powder
1/2 tsp salt
150 - 160ml cold soda water

The Sauce

6 tbsp honey
2 tbsp light soy sauce
½ tbsp dark soy sauce
1 tbsp Shaoxing rice wine
1 tsp rice vinegar
50ml chicken stock

Method

PREPARATION

Peel, butterfly and devein the prawns. Keep their heads for deep frying.

Mix your sauce ingredients together, leaving the chicken stock for later.

Place the dry batter ingredients in a bowl, and coat each prawn and prawn head.

Once the prawns are coated, add the soda water to the batter, to make a single - cream like consistency.

COOKING

Pour the oil into the wok and get it up to a high heat. Coat the prawns in the batter before adding them to the wok, six at a time, allowing space for them to cook. They should be done in two minutes.

Now clean your wok and get it back to a medium heat. Place the spring onions in, along with the sauce ingredients. Get that up to a rapid boil, then add a dash of the chicken stock and allow to reduce until you have a syrup-like consistency. Once the sauce has reduced, toss in the prawns and coat.