Poh’s Honey Prawn with SunRice Medium Grain Rice
Medium
< 1 Hour
Serves 4
Poh’s Honey Prawn with SunRice Medium Grain Rice
Ingredients
Method
Cook rice following packet instructions. Keep warm
Pat prawns dry before dredging in the cornflour and shaking off any excess. Heat the oil in a medium saucepan.
Combine all batter ingredients and stir with a whisk until just mixed - keeping a few lumps is probably best, so you don’t beat all the carbonation out of the water.
To test the oil is the right temperature, rest the tip of a pair of chopsticks on the base of the pot and if a steady flurry of bubbles rises to the surface, you’re right to go!
If unsure, dip a dredged prawn into the batter by its tail and lower gently into the oil. If it fries to golden in about 15 seconds, the oil is the perfect temperature.
Keep dipping and frying all the prawns to pale golden. Fish them out with tongs and drain in a colander lined with paper towel. Fry the prawns a second time until golden.
To make the sauce, scoop out 2 Tbs of the frying oil into a small saucepan. Add the remaining honey sauce ingredients and bring to the boil.
Toss with the prawns in a large bowl with the sesame seeds and spring onions just before serving. Serve with the steamed rice.
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Poh’s Honey Prawn with SunRice Medium Grain Rice
Medium
< 1 Hour
Serves 4
Ingredients
Method
Cook rice following packet instructions. Keep warm
Pat prawns dry before dredging in the cornflour and shaking off any excess. Heat the oil in a medium saucepan.
Combine all batter ingredients and stir with a whisk until just mixed - keeping a few lumps is probably best, so you don’t beat all the carbonation out of the water.
To test the oil is the right temperature, rest the tip of a pair of chopsticks on the base of the pot and if a steady flurry of bubbles rises to the surface, you’re right to go!
If unsure, dip a dredged prawn into the batter by its tail and lower gently into the oil. If it fries to golden in about 15 seconds, the oil is the perfect temperature.
Keep dipping and frying all the prawns to pale golden. Fish them out with tongs and drain in a colander lined with paper towel. Fry the prawns a second time until golden.
To make the sauce, scoop out 2 Tbs of the frying oil into a small saucepan. Add the remaining honey sauce ingredients and bring to the boil.
Toss with the prawns in a large bowl with the sesame seeds and spring onions just before serving. Serve with the steamed rice.