Honey Prawns

20 mins Cook
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  • 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

  1. Prawns/Shrimps
  2. Honey
  3. Glucose syrup
  4. Chinese cooking wine
  5. 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.

What to serve with Honey Prawns

  1. Fried Rice
  2. Stir Fry Noodles
  3. Plain White Boiled Rice
  4. Arabian Rice
  5. Turkish Falafel
  6. Stir Fry
  7. Salads
Honey Prawns

Honey Prawns

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!
prep time
10 mins
cooking time
20 mins
total time
50 mins



  • Prawns or Shrimps 600g

  • 300g/ 10oz prawns/shrimp peeled with tail on (600g/1.2lb whole unpeeled)

  • 1/2 tsp kosher/cooking salt (halve for table salt)

  • 1/2 cup cornflour/cornstarch


  • 9 tbsp cornflour/cornstarch (Note 2)

  • 6 tbsp, all purpose flour

  • 1/2 tsp baking powder (NOT baking soda)

  • 1/2 tsp salt , kosher/cooking (halve for table salt)

  • 2/3 cup + 1 tbsp COLD soda water,

  • 3 – 4 cups vegetable or canola oil (~4cm / 1.5" depth in a pot)

  • 1/3 cup (100g) honey

  • 1.5 tbsp (25g) glucose OR corn syrup (light) (Note 4)

  • 1 tbsp light soy sauce

  • 2 tsp Chinese cooking wine



Salt prawns

mix prawns with salt. (do not do this beforehand, salt makes prawns sweat which can affect the crispy coating.


Put 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then place on a plate. Repeat with all prawns.

Chill dry ingredients

Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in the fridge while oil heats up.

Heat oil

Fill a small large saucepan with 4cm of oil. Heat to 160°C/320°F on a medium high stove.

Make cold batter

While the oil is close to target temp, add soda water into the dry ingredients. Then do the minimal whisks to just integrate (10 or so) – a few lumps ok, better than whisking an excessive amount of (adjustments coating texture).

Batter thickness

have to absolutely coat prawns without problems, no longer be see-via, but now not thick and heavy. Use extra soda water 1 teaspoon at a time to achieve proper thickness.


retain a prawn by means of the tail, dip into the batter then preserve it for 2 seconds to allow the extra batter to drip off. Then carefully surround it with oil. Repeat with other prawns.

Three mins Fry

Cook for 3 minutes until mild golden and crispy. when you select them, you could tell it is very crispy.

Drain and repeat

place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. don't crowd the pot as it brings oil temperature down too much.


prawns for 15 minutes. Meanwhile, make Sauce.


place ingredients in a small saucepan over medium heat. Bring to a simmer, flip down the stove to medium low then go away to simmer for 3 minutes.

Syrupy consistency

The consistency should be like maple syrup. flip off range, place lid on to keep heat (when cool, it gets too thick to toss prawns in it).

Quick toss

switch prawns to a metal bowl then pour over Honey Sauce. quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening in case you take too long, so be quick!)


Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, inexperienced onion and serve!


Wait for it to cool down for 20 mins before serving!
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