Crispy Hot Honey Lemon King Prawn

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 2–3

Ingredients

For the Crispy Prawns:

• 400g large king prawns, peeled and deveined (tail-on optional)

• 1 medium egg, beaten

• ½ cup cornflour (cornstarch)

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• Neutral oil (vegetable or canola) for shallow frying

For the Hot Honey Lemon Sauce:

• 3 tbsp honey

• 2 tbsp fresh lemon juice

• 1 tbsp unsalted butter

• 1 tbsp hot sauce (Sriracha or Franks RedHot work well)

• ½ tsp red pepper flakes (adjust to taste)

• 1 garlic clove, finely minced

• Zest of ½ a fresh lemon

For Garnish:

• Fresh parsley or spring onion, finely chopped

• Extra lemon wedges

Instructions

1. Prep the Prawns: Pat the king prawns thoroughly dry with paper towels to ensure maximum crispiness. Season lightly with salt and pepper.

2. Coat the Prawns: Place the cornflour, garlic powder, and smoked paprika into a shallow bowl, whisking to combine. Pour the beaten egg into a separate bowl. Dip each prawn into the egg, let any excess drip off, then dredge completely in the seasoned cornflour.

3. Fry until Crispy: Heat about 1–2 cm of neutral oil in a large skillet over medium-high heat. Once hot, fry the prawns in a single layer for 2 to 3 minutes per side until gold and crunchy. Transfer to a paper-towel-lined plate or wire rack to drain.

4. Make the Sauce: In a separate small saucepan or clean skillet over low heat, add the butter, minced garlic, honey, lemon juice, hot sauce, and red pepper flakes. Simmer gently for 2 minutes until the butter is melted and the sauce turns glossy and thickened. Stir in the fresh lemon zest and remove from heat.

5. Toss and Serve: Add the fried prawns directly into the hot honey lemon sauce and toss quickly to coat every piece. Serve immediately garnished with fresh parsley and extra lemon wedges.

Suggested Side Pairings & Serving Options

• Garlic Butter Jasmine Rice: Serves as a rich, fragrant base to absorb the hot honey drippings.

• Sesame Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar and sesame oil add a refreshing, cooling crunch.

• Steamed Tenderstem Broccoli: Perfectly balances the sweet heat of the glaze.

Author: swoosh0018

"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel