Camarões crocantes com mel

Ingredientes

• 12 oz Prawns (( About 350 g, Peeled and devenied ))
• 2 cloves Garlic (( Fine chopped ))
• 2 Spring onions (( green onions ) cut thin slices)
• Toasted sesame seeds (( To serve ))
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Sesame oil
• Vegetable oil (( sunflower, peanut, canola, or any neutral flavoured vegetable oil ))
• 1 Egg
• 1 cup Corn Starch (( Or potato starch/flour ))
• 1/3 cup Plain flour (( All purpose flour ))
• 1/4 tsp Baking Soda
• 2 tbsp Honey
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp Corn starch (( or potato starch/ flour ))
• 1 tsp Sesame oil
• 1 tbsp Lemon Juice (( Or lime/orange juice ))
• 1/4 cup Chicken stock (( or vegetable stock / water ))

Modo de preparo

1. 1

   Pat dry the king prawns/shrimp with paper towel. Season with simple salt, black pepper and sesame oil. Mix well and set aside.

2. 2

   In a small mixing bowl add honey, soy sauce, sugar, corn starch, chicken stock, sesame oil and lemon juice. Mix until the sugar and corn starch dissolve well.

3. 3

   Mix the corn starch, plain flour and baking soda in a large mixing bowl. Mix well to combine all ingredients evenly.

4. 4

   Break one egg white into the seasoned prawns, mix it well.

5. 5

   Dredge the prawns in the flour mix, dip and press gently to coat evenly. Place the coated prawns on the tray and repeat the process to the remaining prawns. Toss the excess flour out before frying.

6. 6

   Heat the vegetable oil to high heat about 340° - 350° F and fry the prawns about 2 minutes until crispy. Remove from oil and transfer to cooling rack or paper towel.

7. 7

   In a large wok/pan, drizzle 1 tablespoon of vegetable oil and fry the chopped garlic for few seconds and pour the honey sauce mixture in. Stir continuously until the sauce start to get thicken.

8. 8

   Place the fried prawns in the sauce and toss well to combine the sauce and prawns evenly.

9. 9

   Turn off the heat and sprinkle the chopped spring onions and toasted sesame seeds in.

10. 10

    Transfer to serving plate and serve immediately.