Crispy Honey Shrimp

Ingredients

• 350 g (12 oz)peeled and deveined prawns
• 2 clovesgarlic, finely chopped
• 2spring onions, thinly sliced
• To servetoasted sesame seeds
• ¼ tspsalt
• ¼ tspblack pepper
• 1 tspsesame oil
• As neededneutral vegetable oil, such as sunflower, peanut or rapeseed oil
• 1egg
• 120 g (1 cup)cornflour (cornstarch), or potato starch
• 40 g (⅓ cup)plain flour
• ¼ tspbicarbonate of soda
• 2 tbsphoney
• 2 tbspsoy sauce
• 1 tbspsugar
• 1 tspcornflour (cornstarch), or potato starch
• 1 tspsesame oil
• 1 tbsplemon juice, or lime or orange juice
• 60 ml (¼ cup)chicken stock, vegetable stock or water

Instructions

1. 1

   Season the prawns

   Pat the prawns dry with kitchen paper. Season with the salt, black pepper and 1 teaspoon of sesame oil, mix well and set aside.

2. 2

   Mix the sauce

   In a small bowl, combine the honey, soy sauce, sugar, 1 teaspoon of cornflour, stock and the remaining 1 teaspoon of sesame oil with the lemon juice. Stir until the sugar and cornflour dissolve.

3. 3

   Prepare the coating

   Combine the 120 g of cornflour, plain flour and bicarbonate of soda in a large bowl, mixing them evenly.

4. 4

   Add the egg white

   Separate the egg and add the white to the seasoned prawns. Mix to coat.

5. 5

   Coat the prawns

   Dredge the prawns in the flour mixture, pressing gently so the coating adheres evenly. Set them on a tray and repeat with the remaining prawns, then shake off excess flour before frying.

6. 6

   Fry until crisp

   Heat vegetable oil to 170–177°C (340–350°F). Fry the prawns for about 2 minutes, until crisp, then lift them out and drain on a cooling rack or kitchen paper.

7. 7

   Thicken the sauce

   Drizzle 1 tablespoon of vegetable oil into a large wok or pan and briefly fry the chopped garlic. Pour in the honey sauce mixture and stir continuously until it begins to thicken.

8. 8

   Toss with sauce

   Add the fried prawns to the sauce and toss until evenly coated.

9. 9

   Add the toppings

   Turn off the heat and scatter over the sliced spring onions and toasted sesame seeds.

10. 10

    Serve straight away

    Transfer the prawns to a serving plate and serve immediately.

What are crispy honey prawns?

This Chinese-inspired dish pairs crisp, lightly battered prawns with a glossy sauce of honey, soy, garlic and sesame. Honey prawns are a familiar style of Chinese restaurant cooking, combining a crunchy coating with a sweet and savoury glaze.

This version keeps the prawns quick-frying and uses lemon juice to bring a sharp note to the sauce. Spring onions and toasted sesame seeds finish the dish with freshness and a little nuttiness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 43g protein, 103g carbs, 9g fat.

The prawns provide most of the protein, while the cornflour, plain flour, honey and sugar contribute much of the carbohydrate. The frying oil, sesame oil and sesame seeds add fat; serve with a generous portion of vegetables to balance the plate.

The coating and prawns

Dry prawns: patting them well helps the egg white and starch coating cling rather than slide off. The egg white helps the dry mixture adhere, while the cornflour and plain flour form the crisp shell.

Mix evenly: distribute the bicarbonate of soda through the flours so the coating fries consistently. Press the mixture on gently, then shake away loose flour to limit excess crumbs in the oil.

Frying for crunch

Oil temperature: aim for 170–177°C before adding the prawns. If the oil is too cool, the coating can absorb oil; if it is too hot, it may brown before the prawns are cooked.

Small batches: leave room around the prawns so the oil stays hot and they can crisp rather than steam. Their brief frying time means it is worth having the sauce ingredients ready before you start.

Getting the sauce right

Dissolve first: stir the cornflour and sugar into the cold sauce ingredients before they go into the pan. This helps avoid lumps as the mixture heats and thickens.

Keep stirring: cook the sauce only until it begins to thicken, then toss the prawns through it. Adding them at the end helps preserve some of their crisp coating.

Finishing and serving

Fresh toppings: add the spring onions and sesame seeds after turning off the heat so their colour and texture stay distinct. Serve promptly, while the coating is at its crispest.

A simple side: serve with steamed rice and a green vegetable, such as pak choi or broccoli. Keep the sides ready before frying, as the prawns are best eaten straight away.

Recipe notes & tips

• Pat the prawns thoroughly dry before seasoning so the coating can stick.
• Mix the sauce until the cornflour is fully dissolved before heating it.
• Check the oil temperature before frying to help the coating crisp quickly.
• Shake off loose flour so it does not cloud the frying oil.
• Have the sauce and serving plate ready before you begin frying.
• Toss the prawns in the sauce just before serving to retain more crunch.

Variations

• Citrus swap: use lime or orange juice in place of the lemon juice.
• Starch choice: use potato starch instead of cornflour for the coating and sauce thickener.
• Stock swap: use vegetable stock or water instead of chicken stock.
• Extra garlic: add more chopped garlic for a stronger savoury flavour.
• Heat: add chilli to the sauce for a spicy-sweet version.

Common mistakes to avoid

• Wet prawns: the coating may slip off; pat them dry thoroughly before seasoning.
• Lumpy sauce: the starch can clump; dissolve it fully in the liquid before heating.
• Cool oil: the coating can turn greasy; let the oil reach 170–177°C before frying.
• Crowded pan: the prawns may steam instead of crisping; fry in batches if needed.
• Overcooking the prawns: they can become firm; fry for about 2 minutes and check for a crisp coating.
• Saucing too early: the coating softens as it sits; toss the prawns just before serving.

How to store

For the best texture, serve immediately. Refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot; the coating will be less crisp than when freshly fried.

Frequently asked questions