Crisp King Prawns With Honey Garlic Sauce Recipes

Steps:

• Blend the cornstarch with water until dissolved. Add the prawns, soy sauce, egg, and sesame oil and mix well.
• Combine sauce ingredients and set aside.
• Heat the oil in a wok and deep fry half the prawns for 1 minute. Remove from wok using a slotted spoon and drain on a paper towel. Repeat with remaining prawns.
• Drain the oil from the wok and wipe clean. Heat wok to medium high and add the reserved sauce and simmer 1 1/2 minutes. Add the prawns and stir-fry for 30 seconds, or until hot and just cooked through.

Steps:

• 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.

Steps:

• Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
• Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.

Steps:

• Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
• Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
• Serve with the dipping sauce.

Steps:

• In a bowl, stir together water, tomato sauce, soy sauce, cornflour, honey, crushed chilli flakes and ground ginger and then set aside.
• Heat oil in a wok or large frypan over medium-high heat and stir in spring onions, garlic and chilli and cook for 30 seconds.
• Stir in prawns and toss to coat with oil and then stir in prepared water and sauce mix and cook and stir until it is bubbly and thickened.
• Serve over cooked rice.

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.