Crispy Rhubarb Pockets
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Crispy Tiger Prawns With Honey and Garlic Sauce
Details
- Serving Size: 3
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 9 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 10 large tiger prawns, peeled and de-veined (leave tails intact)
- 3 teaspoons cornflour
- 2 teaspoons water
- 2 teaspoons light soy sauce
- 1 egg yolk, lightly beaten
- 1 teaspoon sesame oil
- Vegetable oil for deep-frying
- 1 Spring onion (green onion), sliced on the diagonal (for garnish)
- 2 tablespoons honey
- 2 tablespoons shao hsing wine or dry sherry
- 2 garlic cloves, finely diced
- 5 teaspoons light soy sauce
Instructions
Blend cornflour and water until dissolved
Add prawns, soy sauce, egg and sesame oil and mix well
Combine honey & garlic sauce ingredients in a bowl and set aside
Heat oil on high heat in a wok until the surface shimmers slightly
Deep-fry half the prawns for 1 minute
Remove with a slotted spoon and drain on kitchen paper
Repeat with the rest of the prawns
Drain the oil from the wok (you can save it for later in a jar)
Wipe the wok clean with kitchen paper
Heat the same wok to moderate heat and add the honey & garlic sauce ingredients
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