- The batter coating is a tested secret weapon that remains crispy for hours, even after tossing with the honey sauce!
That is a recipe for Honey Prawns, an antique-school Chinese language eating place-fashion. The batter coating is a tested secret weapon that remains crispy for hours, even after tossing with the honey sauce!
The trick? Ice cold soda water for one. Also, cornflour plus flour. ultimately a double-fry, quickly becoming the worst-stored cooking mystery to much less greasy fried ingredients that stay crispy for hours!
How to keep Prawns that stay crispy for hours?
Honey Prawns are a mile-cherished favourite at suburban Chinese eating places and take away joints throughout USA & Australia. Plump, snappy prawns are battered and fried till crisp, then tossed in a candy and sticky honey sauce – the ones words by myself can have all and sundry drooling!
As impossible to resist as they may be, for me Honey Prawns at most restaurants go through one evident defect: they don’t live crispy for lengthy! Once the honey sauce hits that crispy exterior, it’s a specific journey to Soggy town!
The best answer to this hassle is to gobble sparkling Honey Prawns down as quickly as they hit the desk. I heartily endorse this solution, however that aside. Are we able to do higher?
Sure we are able to! 🙂 Thanks to a trio of little hints I hired, those Honey Prawns will stay crisp for no longer only a few mins … or maybe hours …. or in a single day … but you may even reheat them tomorrow to near freshly-cooked, crispy perfection!
Sound too properly to be true? study on and come to be a believer within the miracle of live-Crispy Honey Prawns!
What you need to make Honey Prawns
- Glucose syrup
- Chinese cooking wine
- Soy sauce
How to Fry Crispiest Prawns or Shrimps
Cold Soda Water: Cold soda water, club soda or seltzer water – not sparkling mineral water that is certainly carbonated. We need something that has man-made bubbles in it because it’s miles fizzier, and the fizz helps with the puffing of the batter. In the meantime cold liquid is prime for an extremely-crispy end result. The shock of the cold batter hitting the hot oil = extraordinary-crispy batter, without a doubt right away.
Cornflour/cornstarch: Wheat flour (ie. plain flour / all-purpose flour) includes gluten which causes crispy batters to soften. Cornflour is gluten-free, so the usage of this type of flour within the batter is key for crispiness. We use mainly cornflour on this batter.
All-purpose flour: So why not simply use all cornflour? if you do the batter will become like a thick glue that’s no longer doable. Additionally, due to the fact cornflour does not brown well while fried, and remains light. We need a pleasant golden colour for Honey Prawns! Thus a little wheat flour helps here. We also need some to set off the baking powder to make this crispy coating puffy.
Pro Tip: baking powder doesn’t work on cornflour.
Baking powder: A key element to offer the batter some carry so it’s puffy, in place of a thin coating that’s fully adhered to the prawn like in sweet & sour pork.