Sticky honey & sesame prawns

Sticky honey & sesame prawns

Serves 4



16 tiger prawns

1 tbsp white wine vinegar

1 egg white

1/2 tsp salt

120g plain flour


Sticky sauce

60ml chicken stock

1 tbsp soya sauce

3 tbsp caster sugar

3 tbsp Boyne Valley Organic Honey

2 tsp cornflour

Veg oil for frying



4 spring onions

1 tsp sesame seeds

100g cashew & peanuts (optional)



  • Turn on your deep fryer and set at 180C.
  • For the prawn marinade, add the vinegar, salt, egg white to the prawns and mix well.
  • Allow to marinade for 10 minutes.
  • Once the prawns are marinated, add in the flour and mix until a sticky batter covers the prawns.
  • Once coated, carefully drop into the hot oil and cook until golden brown and crispy.
  • Remove and drain on a paper town.
  • Cut the spring onions and keep the white ends for the sauce and the green tops for garnish.
  • To make the sticky sauce, in a bowl add the chicken stock, soya sauce, caster sugar and honey mix well & set aside
  • Into a hot pan, add some oil and add the spring onion ends and cook for 1 minute.
  • To this add the sweet honey liquid to bring to a boil.
  • Once it reaches a boil, dilute the cornflour in 2 tablespoons of water and add to the liquid.
  • Stir this well until it thickens and continue to cook until it reduces and starts to caramalise.
  • To this add the crispy prawns back into the sticky liquid along with the sesame seeds,nuts and mix.
  • To serve, add with the spring onion green tops and serve hot with boiled rice.
  • Enjoy

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