Honey Prawns – stays crispy!
"This is a recipe for Honey Prawns, old-school Chinese restaurant-style. The batter coating is a proven secret weapon I use for Honey Chicken that stays crispy for hours, even after tossing with the honey sauce!..."
INGREDIENTS
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300g/ 10oz prawns/shrimp (, peeled with tail on (600g/1.2lb whole unpeeled) (Note 1))
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1/2 tsp kosher/cooking salt ((halve for table salt))
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1/2 cup cornflour/cornstarch
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9 tbsp cornflour/cornstarch ((Note 2))
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6 tbsp flour (, plain/all-purpose)
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2/3 cup + 1 tbsp COLD soda water, club soda or seltzer water ((NOT sparkling mineral water, Note 3))
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1/2 tsp baking powder ((NOT baking soda))
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1/2 tsp salt (, kosher/cooking (halve for table salt))
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3 - 4 cups vegetable or canola oil ((~4cm / 1.5" depth in a pot))
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1/3 cup (100g) honey
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1.5 tbsp (25g) glucose OR corn syrup (light) ((Note 4))
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1 tbsp light soy sauce ((or all-purpose))
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2 tsp Chinese cooking wine ((or mirin))
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25g / 2 oz Vermicelli rice noodles (optional) (, a wad of it (not mung bean noodles, it must be rice noodles))
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Sesame seeds, finely sliced green onions
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