Fried prawns with honey and orange syrup recipe

0:15 Prep | 0:15 Cook | 4 Servings | Capable cooks

Vinegar is the secret ingredient which helps to balance the sweetness of the prawns, honey and orange.

INGREDIENTS

2 Valencia oranges
125ml (1/2 cup) honey
1 tbs white wine vinegar
40g (1/4 cup) plain flour
35g (1/4 cup) cornflour
1 tsp baking powder
1 egg
60ml (1/4 cup) water
Peanut oil, to deep-fry
800g large green prawns, peeled, deveined, tails intact
150g sugar snap peas, trimmed
2 garlic cloves, thinly sliced
Steamed rice, to serve

METHOD

Step 1 Take 1 of the oranges and use a zester to zest half the rind, then juice the orange. Peel and segment the remaining orange and set aside.

Step 2 Combine the orange zest, orange juice and honey in a saucepan over medium heat. Simmer for 10 minutes or until mixture thickens. Stir in the vinegar.

Step 3 Meanwhile, place the plain flour, cornflour and baking powder into a large bowl. Stir to combine. Add the egg and water. Whisk to combine.

Step 4 Pour enough oil to come one-third of the way up the side of a wok. Heat to 180C. Dip prawns in the batter. Cook in the oil, in 2 batches, for 2 minutes or until crisp. Transfer to a plate lined with paper towel.

Step 5 Add the orange segments, sugar snap peas and garlic to the honey mixture and simmer for 1 minute. Pour over the prawns. Serve with the steamed rice.