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Fried prawns with honey and orange syrup

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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