Name: Honey Prawns with Ultra-Crispy Coating and Sweet Honey Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 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; 6 tbsp plain/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, club soda or seltzer water (NOT sparkling mineral 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 light corn syrup; 1 tbsp light soy sauce (or all-purpose soy sauce); 2 tsp Chinese cooking wine (or mirin); 25g / 2 oz Vermicelli rice noodles (optional; a wad of it, must be rice noodles, not mung bean noodles); Sesame seeds; Finely sliced green onions

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Introduction

Honey Prawns is a delightful dish featuring crispy, golden prawns coated in a sweet and sticky honey sauce. Thanks to the double-frying technique, these prawns stay crunchy for ages, making them an impressive yet easy treat for any occasion.

A white plate holds a pile of golden fried shrimp coated in a shiny light brown sauce, sprinkled with white sesame seeds and small bits of green garnish. The shrimp are arranged in a loose mound on a bed of thin, crispy white rice noodles that look airy and delicate, adding texture and height to the dish. The background shows a soft white marbled texture, enhancing the warm color of the shrimp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g / 10oz prawns/shrimp, peeled with tail on (or 600g / 1.2lb whole unpeeled) (Note 1)
1/2 tsp kosher or cooking salt (halve if using table salt)

1/2 cup cornflour/cornstarch
9 tbsp cornflour/cornstarch (Note 2)

6 tbsp plain/all-purpose flour
1/2 tsp baking powder (NOT baking soda)

1/2 tsp kosher or cooking salt (halve for table salt)
2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water (NOT sparkling mineral water, Note 3)
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 light corn syrup (Note 4)
1 tbsp light soy sauce (or all-purpose soy sauce)

2 tsp Chinese cooking wine (or mirin)
25g / 2 oz vermicelli rice noodles (optional, use rice noodles only, not mung bean noodles)
Sesame seeds, finely sliced green onions for garnish

Instructions

Step 1: Season and dust prawns. Mix prawns with salt just before cooking to avoid sweating, which weakens the crispy coating. Place 1/2 cup cornflour in a bowl, dip each prawn into it, shake off excess, and place on a plate. Repeat for all prawns.
Step 2: Prepare cold batter. Whisk together 9 tbsp cornflour, 6 tbsp flour, baking powder, and 1/2 tsp salt in a bowl. Chill in the fridge while heating oil to keep batter cold for crispiness.
Step 3: Heat oil in a small pot or large saucepan to 160°C / 320°F, with about 4cm depth.

Step 4: When oil is nearly at temperature, add soda water to the chilled dry mixture and whisk minimally (about 10 times), leaving some lumps for texture. Batter should fully coat prawns but not be too thick or runny. Adjust with extra soda water teaspoon by teaspoon if needed.
Step 5: Dip each prawn by holding the tail, coat in batter, hold it up for 2 seconds to drip excess, then carefully place in hot oil. Fry 6 prawns at a time to avoid crowding.
Step 6: Fry for 3 minutes until light golden and crispy. Remove and drain on paper towels. Repeat with remaining prawns in 4 batches.

Step 7: Let prawns cool for 20 minutes while preparing honey sauce.
Step 8: In a small saucepan, combine honey, glucose or corn syrup, soy sauce, and cooking wine. Simmer over medium heat, then reduce to medium-low and cook gently for 3 minutes until syrupy like maple syrup. Remove from heat and cover to keep warm.
Step 9: Increase oil temperature to 200°C / 390°F.

Step 10: Fry prawns again in batches (half at a time) for 3 minutes or until a deep golden color develops. This second fry builds an ultra-crispy coating. Drain on paper towels.
Step 11: Quickly toss the hot prawns in the honey sauce using a rubber spatula to coat evenly. Work swiftly as the sauce thickens when it cools.
Step 12: Optional crispy rice noodles: Drop a wad of vermicelli rice noodles into hot oil anytime the oil is hot. They will puff within 3 seconds. Remove with tongs, drain on paper towels, and place on a plate.

Step 13: Serve prawns piled over crispy rice noodles if using, garnished with sesame seeds and green onions.

Tips & Variations

Use cold soda or club soda for the batter to ensure maximum crispiness.
Do not salt prawns too early; it causes them to release moisture and the coating won’t crisp.

Double frying is key for a lasting crunch—don’t skip it!
If you don’t have glucose or corn syrup, you can use light honey but the texture may vary slightly.
For extra flavor, add a pinch of five-spice powder to the dry batter.

Crispy rice noodles add a lovely textural contrast, but are optional and flavorless on their own.

Storage

Store any leftover prawns in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to help restore some crispiness, but the texture will never be quite as good as fresh. Avoid microwaving to prevent sogginess. The honey sauce can be kept separately in the fridge for up to a week and gently warmed before use.

How to Serve

The image shows a close-up of a dish with crispy shrimp coated in a shiny orange sauce, layered on top of a bed of white, thin, crunchy noodles. The shrimp are garnished with small white sesame seeds and chopped green onions scattered across the top. A golden sauce is being poured over the shrimp from above, creating a glossy, wet texture on the shrimp. The dish is served in a white bowl, placed on a white marbled surface, and the photo captures the shrimp and sauce in focus with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, but make sure to fully thaw and pat them dry before seasoning and coating. Excess moisture will reduce the crispiness of the batter.

Why do I need to double fry the prawns?

Double frying firms up the batter and drives out moisture, creating an ultra-crispy coating that stays crunchy for longer when tossed in the sticky honey sauce.