Honey Prawns Shrimp Recipes

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEYED PRAWNS (SHRIMP)-

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 - STAYS CRISPY FOR AGES!

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.)

HONEY SESAME PRAWNS

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.