Calories
242kcal
Sugar
12g
Fat
17g
Carbs
16g
Protein
6g
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
Preparation
- Blend cornflour and water until dissolved
- Add prawns, soy sauce, egg and sesame oil and mix well
- Combine honey & garlic sauce ingredients in a bowl and set aside
- Heat oil on high heat in a wok until the surface shimmers slightly
- Deep-fry half the prawns for 1 minute
- Remove with a slotted spoon and drain on kitchen paper
- Repeat with the rest of the prawns
- Drain the oil from the wok (you can save it for later in a jar)
- Wipe the wok clean with kitchen paper
- Heat the same wok to moderate heat and add the honey & garlic sauce ingredients
- Simmer for about 1 minutes
- Add the prawns till they are hot and just cooked through
- Garnish with spring onion and serve immediately.
