SUPER CRISPY HONEY CHILLI PRAWNS
SUPER CRISPY HONEY CHILLI PRAWNS
- 250 g raw prawns (more on the large size)
- 2 cups Panko Crumbs (more if needed)
- 1/2 cup plain flour (more if needed)
- 1 tspn chilli powder
- Salt and pepper to season
- 2 eggs
- 4 tblspns water
- Oil for deep frying
SAUCE:
- 1/2 cup honey
- 1/4 cup sweet chilli sauce
- 2 tblspns soy sauce
- Extra red chilli flakes if you like heat
Peel and de-vein prawns. Remove tails.
Using a sharp knife slice along the back of the prawns and butterfly them.
Line up 3 shallow bowls, in the first add flour, seasoning and chilli powder.
Combine well
In the second, add eggs and water. Whisk well.
In the third add Panko crumbs.
Dredge prawns in flour, then into egg mix, then into crumbs. Ensuring to coat well.
Lay singly on a plate.
Heat oil in a wok or deep frypan to a medium heat.
Add prawns in batches. Fry until lightly coloured. Remove to a strainer.
Once all prawns are cooked once, heat oil over high heat.
Re-add prawns and fry a second time until golden and crispy.
2-3 minutes.
Drain again in a strainer, or on paper towel.
Add sauce ingredients to a small pot, bring to the boil stirring.
Do not leave unattended as it will bubble up quickly.
Plate prawns and spoon sauce over.
Serve with lime wedges, top with fresh parsley or Coriander.
NOTE: Do not skip the second fry step if you want them really crispy.
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