Who doesn’t love fried prawns?
Here is a true and tried recipe for the absolute best and easiest gluten-free honey fried prawns….plus with video to follow!
Nearly every Chinese restaurant around the world will have deep-fried prawns on their menu, but most of them will have a batter containing gluten flour – which is a huge disappointment for gluten-free diners. If you’re lucky, they may prepare it with a corn flour batter instead, but then you need to ask whether the kitchen uses a separate fryer to keep them apart from the other flour-battered dishes. If you’re not having much luck with both scenarios, then I suggest you try making them at home by following this easy, gluten-free recipe. Buying fresh prawns is not always available in every country, but even here in landlocked Austria, I still can find amazing frozen prawns at the Asian supermarkets. Many are sold with the tails still attached, which is ideal for dipping the prawns into the batter and frying pan, as well as finally eating them!
What should I serve with the honey fried prawns?
Just before frying, I suggest having your table ready-set with some steamed rice, a homemade Asian broth garnished with poached egg yolks and condiments such as sweet chilli sauce, sliced spring onions, cucumbers, carrots and some fresh chilli slices.
The honey fried prawns are best eaten straight away as over time, they can lose their crispiness, however, if you have left-overs for the next day, they can be reheated in a moderate oven for 10 minutes.
Gluten-Free Honey Fried Prawns
- 16 large prawns with tails intact
- cornflour for dusting the prawns Known as cornflour in the UK and corn or maize starch in the USA
- sunflower oil, for deep-frying
- 3 egg whites
- 2 tbsp cornflour
- pinch of salt
- 2 tbsp butter
- 2 tsp honey
- 2 tbsp sesame seeds
- 2 spring onions, chopped, to garnish
- 2 carrots, sliced, to garnish
- 1/2 cucumber, sliced, to garnish
For the soup:
- 500 ml Asian stock
- 2 egg yolks, to add for 4 minutes to the soup to poach
- extra spring onions, to garnish the soup
- 2 servings cooked rice
- sweet or hot chilli sauce, to serve
- fresh coriander leaves, to garnish
- Lightly dust the prawns with corn flour. Shake off any excess.
- Fill a deep heavy-duty pan ⅔ full with sunflower oil.
- Heat the oil to 180°C/350°F by testing with a thermometer or by frying a small piece of bread. If the bread turns golden within 5-7 seconds, the oil is ready.
- Whisk the egg whites until soft peaks form.
- Add the cornflour and a pinch of salt. Whisk until combined and smooth.
- Using the tail end, dip each prawn into the egg & cornflour mixture, then into the hot oil.
- Fry for 4 minutes or until golden. Drain on paper towels.
- In a small saucepan, gently heat and mix the butter with the honey until it has melted.
- Place all the fried prawns on a serving dish and pour the honey butter sauce over them. Sprinkle sesame seeds over the prawns.
- Serve the prawns with steamed rice, a homemade Asian broth garnished with poached eggs, and condiments such as sweet or hot chilli sauce, sliced spring onions, cucumbers, carrots and some fresh chilli slices.
- Keeps for 2 days chilled
- Reheat in a moderate oven covered in foil for 10 mins
- Unsuitable to freeze