Crispy King Prawns with Honey Garlic Sauce


On sunny weekends, when nothing else is on, we often make a trip to the Sydney Fish Market  to pickup some seafood for a decadent and indulgent lunch.  There are always so many fabulous seafood options to choose from.  I try to have a plan before I get there, or I am become too overwhelmed to choose!

Whatever else we buy, we almost always come home from the fish market with prawns. Everyone in our house loves prawns – so much so that there is pretty much no bad way to serve them.  However, when I say everyone loves them, that includes the cats. So if we are going to eat them, we have to be prepared to deal with the feline Jekyll to Hyde transformation that occurs as they pick up the scent.  The crazed caterwauling is horrendous. The claws come out as they reach upwards in the hope of snagging that loose tail.  They will haul themselves up our legs to get closer. They are relentless.

So in order to prepare prawns and enjoy eating them we must ban our furry friends from the house,  and play some music to drown out the howling and scratching against glass doors.

This recipe is another inspired by Kylie Kwong. Aside from the process of peeling the prawns it is very quick and easy to prepare, and is really tasty.


  • 1 kg green king prawns
  • 3 t cornflour
  • 2 T water
  • 2 T light soy sauce
  • 1 egg, lightly beaten
  • 1 T finely chopped coriander
  • 1 t sesame oil
  • vegetable oil for frying

Honey Garlic Sauce

  • 2 T honey
  • 2 T shao hsing wine or dry sherry
  • 2 garlic cloves, finely chopped
  • 3 T light soy sauce

Peel and de-vein prawns, leaving tails intact. In small bowl, mix ingredients for Honey Garlic Sauce and set aside.

Mix cornflour and water in a medium-sized bowl.  Add prawns, soy sauce, egg and sesame oil and mix well.  In wok or frying pan heat oil until the surface seems to shimmer.  Fry the prawns in batches for 1 minute. Drain on kitchen paper.

Drain oil and reheat wok until moderately hot.  Return prawns to it with the sauce and cook for 30 seconds.

Arrange on platter and serve immediately.

Adapted from Simple Chinese Cooking / Kylie Kwong. Camberwell : Lantern, 2006.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

19 responses »

  1. Too coincidental – asked my daughter what we could cook for Father’s Day next week and she said ‘Prawns or something yummy’! Next thing I see your post and it’s all about beautiful Prawns. Think it’s a must have now.

  2. Those prawns look so good, wish I had a bowl of them right now. How hilarious are those cats?! Our Basil couldn’t care less about food. He will watch me cook but if I give him a nice bit of chicken or ham or prawn he’ll sniff it and 9 times out of 10 he’ll walk away.

  3. Pingback: Coconut Prawns « Baking Bohemian

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