Bit of a kitchen disaster here……
I do love prawns, and I have had put aside in my copious piles of “to try” recipes, a sample recipe from one of those “buy it in 52 parts” cookbook folder thingies. Actually I don’t see how those publishers make money these days, with the plethora of free recipes for anything you can think of, freely available online. But, I got this junk mail in my letterbox and put aside the Crisp Honey Prawns leaflet as it looked super easy and delicious.
On Easter Monday, I went to the supermarket for dinner inspiration, and thought hmmm I’ll make that prawn dish. The recipe called for 20 prawns, but I had no idea how much weight that would be so just bought 700gms, thinking this would be plenty and I’d have leftovers.
The weather here was stunning right through Easter – 27-31 and all blue skies – really perfect. So in the afternoon, I had a last minute invite out for a walk (& a bottle of wine) along the river, near home. Had a lovely relaxing time, but by the time I got home I just couldn’t be bothered starting to cook, so just had a sandwich.
Next day, I realised I’d better use up these prawns as they were “thawed” ones so I didn’t want to re-freeze them. I was already going out in the evening for a meal, so decided to make the Crisp Honey Prawns for lunch instead. WELL, as you can see from the photos, there were a darn sight more than 20 prawns when I opened up the paper!! I over-purchased, just a tad lol…..
Anyway here’s the recipe, but it was a flop as you can see. Easy yes, but I just NEVER have any luck with batter – onion rings, calamari, squid, prawns…..my batter never bloody stays on!! It doesn’t look anything like the leaflet photo. They didn’t taste too bad, but really too deep-fried/oily flavoured for me. Oh well, it was worth a try.
Crisp Honey Prawns
2 tsp cornflour
2 egg whites
2 tsp oyster sauce
3 tbsp olive oil
3 tbsp plain flour
salt & pepper, to taste
20 raw prawns, peeled & deveined, tails intact
1/2 cup honey
Combine cornflour, egg whites and oyster sauce in a bowl. Use a whisk to beat the mixture together until thickened.
Heat olive oil in a non-stick pan over medium heat (or use a wok). Put flour in a bowl and season with salt & pepper.
Dip prawns into flour, shaking off any excess, then dip into batter mixture to coat.
Cook in the pan for 2 minutes each side until golden. Place cooked prawns on paper towel to absorb excess oil, while preparing and cooking the remaining prawns.
Once all of the prawns have been cooked, add honey to the pan and heat gently until runny, then add the prawns and gently toss to coat.
After doing a batch I thought nope this just isn’t going to work, so I just chucked the rest of the prawns in the pans un-battered, with some pepper, truffle salt and a splash of soy sauce (see pic above). I then had a mountain of prawns to get through haha, so had a pile of them in a sandwich with lettuce, crunchy bean sprouts and chilli paste. Prawns are great in a sandwich or bread roll!
I then ate prawns for a few days, in various forms…..it’s a good thing I didn’t mind that!
Happy Fooding!