Crispy Tiger Prawns With Honey and Garlic Sauce

Crispy Tiger Prawns With Honey and Garlic Sauce takes roughly 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 159 calories, 6g of protein, and 8g of fat per serving. For $1.16 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 3. This recipe is liked by 7 foodies and cooks. A mixture of vegetable oil, spring onion, light soy sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 17%. Try Crispy Tiger Prawns With Honey And Garlic Sauce, Celeriac Espuma With Ras-el-hanout Steamed Tiger Prawns, and Crispy Prawns With Cucumber Dipping Sauce for similar recipes.

Servings: 3

 

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

Equipment:

bowl

wok

slotted spoon

Cooking instruction summary:

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 Simmer for about 1 minutes Add the prawns till they are hot and just cooked through Garnish with spring onion and serve immediately.

 

Step by step:


1. Blend cornflour and water until dissolved

2. Add prawns, soy sauce, egg and sesame oil and mix well

3. Combine honey & garlic sauce ingredients in a bowl and set aside

4. Heat oil on high heat in a wok until the surface shimmers slightly

5. Deep-fry half the prawns for 1 minute

6. Remove with a slotted spoon and drain on kitchen paper

7. Repeat with the rest of the prawns

8. Drain the oil from the wok (you can save it for later in a jar)

9. Wipe the wok clean with kitchen paper

10. Heat the same wok to moderate heat and add the honey & garlic sauce ingredients

11. Simmer for about 1 minutes

12. Add the prawns till they are hot and just cooked through

13. Garnish with spring onion and serve immediately.


Nutrition Information:

Quickview
159k Calories
5g Protein
7g Total Fat
15g Carbs
1% Health Score
Limit These
Calories
159k
8%

Fat
7g
12%

  Saturated Fat
4g
29%

Carbohydrates
15g
5%

  Sugar
11g
13%

Cholesterol
94mg
32%

Sodium
919mg
40%

Alcohol
1g
6%

Get Enough Of These
Protein
5g
12%

Selenium
10µg
16%

Phosphorus
105mg
11%

Vitamin K
9µg
9%

Manganese
0.14mg
7%

Vitamin B12
0.38µg
6%

Vitamin B6
0.12mg
6%

Vitamin B3
1mg
5%

Folate
18µg
5%

Vitamin E
0.68mg
5%

Iron
0.74mg
4%

Copper
0.08mg
4%

Vitamin B2
0.07mg
4%

Magnesium
13mg
3%

Zinc
0.51mg
3%

Vitamin A
168IU
3%

Vitamin B5
0.33mg
3%

Calcium
31mg
3%

Potassium
98mg
3%

Vitamin D
0.35µg
2%

Vitamin B1
0.03mg
2%

Vitamin C
1mg
2%

Fiber
0.3g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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