HONEYED PRAWNS (SHRIMP)-
This is a really simple dish. It makes a great entree for 6 or a main meal for 4 people. This recipe can easily be made gluten-free - just ensure your ingredients are gluten-free. Most tamari sauce is GF or I use "Fountain" brand soy sauce that is now GF. If you do not require a gluten free sauce you can use regular soy sauce
Provided by Jubes
Categories Australian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the prawns leaving the tails intact.
- Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds.
- Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce.
- Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.
HONEY PRAWNS (SHRIMP)
We love honey prawns and what I like about this recipe over some of the restaurant recipes are that the prawns are not in a batter and it is served with vegetables, the only addition I would make is to add a finely sliced hot red chilli and stir fry in step 4 with garlic etc. The recipe calls for leaving the tails on the prawns, I prefer not too, personal preference. VARIATION - for honey chicken, use 600 grams of chicken breast fillets, sliced, instead of prawns making it more budget friendly meal. Preparation time is based on you peeling prawns and has been estimated.
Provided by ImPat
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
- Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
- Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
- Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
- Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.
- Serve.
Nutrition Facts : Calories 360.4, Fat 8.8, SaturatedFat 1.4, Cholesterol 315.9, Sodium 1473.9, Carbohydrate 33.8, Fiber 2, Sugar 26.2, Protein 36.6
HONEY PRAWNS - STAYS CRISPY FOR AGES!
Recipe video above. A recipe for old school Chinese restaurant style Honey Prawns! This recipe uses a proven method used in my Honey Chicken recipe for Honey Prawns that stays crispy hours even after coating in the sauce!1. Double coating - cornflour/cornstarch to seal in juices, followed by batter.2. Cold batter made with soda water = crispier coating that's puffy and light, not dense and greasy.3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour.4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!).5. No-soggy Sauce - glucose or corn syrup to make it "candy like" to stick on the prawn crust rather than soaking in, plus NO WATER in the sauce.Note - the sauce is sweet. That's the way it's supposed to be! But not as sickly sweet as many Chinese restaurants tend to be. Please do not try to change the sauce as it has been formulated to prevent making the batter soggy.
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
- Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
- Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
- Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
- Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).
- Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
- Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
- 3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's 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.
- Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
- Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
- Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
- Heat oil to 200°C/390°F.
- 3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
- Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
- Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
- At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
- Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating - is flavourless.)
Nutrition Facts : Calories 482 kcal, Carbohydrate 42 g, Protein 16 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 933 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 26 g, ServingSize 1 serving
HONEY WALNUT PRAWNS
Make and share this Honey Walnut Prawns recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
- Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
- Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
- Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
- Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.
- Coat the prawns with the egg white, roll in Panko, and deep fry three or four at a time (to keep from sticking together) in peanut oil for 2 minutes.
- In a bowl, mix the garlic, vinegar, mayonnaise, sweetened condensed milk and sugar, then toss together with the prawns in a hot wok or frying pan and sauté for about 1 to 2 minutes, stirring, until they're well-coated.
- Serve immediately with walnuts over cooked rice.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 522.3, Fat 20.8, SaturatedFat 2.3, Cholesterol 144.5, Sodium 793.2, Carbohydrate 63.3, Fiber 2.6, Sugar 49.9, Protein 24.8
HONEY-WALNUT PRAWNS
Crunchy sweet walnuts with crispy prawns--a wonderful combination. Don't let the mayonnaise part throw you off--it is very good.
Provided by crazymom
Categories Asian
Time 38m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil walnuts in 5 cups water for 10 minutes; drain.
- Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
- Remove walnuts from water and coat with honey.
- Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
- Remove and place on cookie sheet to cool.
- Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
- Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
- Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
- Drain shrimp and then fold into mayonnaise sauce.
- Serve over the cabbage the sauce is great with it.
Nutrition Facts : Calories 946.2, Fat 80.2, SaturatedFat 10.3, Cholesterol 96.4, Sodium 475.2, Carbohydrate 46.5, Fiber 2.7, Sugar 32.8, Protein 14.9
HONEY SESAME PRAWNS
I just adapted this from many recipes and it's never made with exact amounts as you can add more or l less depending on your individual taste.
Provided by Ozzie Zest
Categories < 30 Mins
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Have prawns ready and patted dry.
- Have pan hot and oiled. You will need a heavy based pan as you need to keep the heat up or you will stew the prawns.
- Add the ginger, garlic and onions; fry for 30 seconds moving constantly.
- Add prawns and cook for 30 seconds moving and mixing with the paste.
- Add the sesame oil and honey and cook for further 30 seconds.
- Add the water and seeds deglaze the pan and mix all together and place on a serving dish.
- This all should be done inabout 2 minutes and on high heat and you need to keep the food moving in the pan.
- Serve with rice, soy sauce to taste.
Nutrition Facts : Calories 296.9, Fat 10.1, SaturatedFat 1.4, Cholesterol 315, Sodium 1419.2, Carbohydrate 15.6, Fiber 0.3, Sugar 8.7, Protein 35
HONEY, SESAME & ORANGE KING PRAWNS
Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 444 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
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- Heat the oil in a large, deep frying pan until moderately hot. Dip prawns in the batter; drain excess. Using tongs or a slotted spoon, place prawns, a few at a time, in hot oil. Cook for 2–3 minutes or until prawns are crisp and golden. Drain on paper towels and keep warm.
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