Sweet & Spicy Crispy Butterflied Prawns
Prep: 20 minutes
Cook: 6 minutes • Serves: 4
1/4 cup honey
2 tablespoons sambal chili sauce
2 teaspoons less-sodium soy sauce
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
6 cups vegetable oil
1/8 teaspoon salt
Chopped fresh cilantro for garnish (optional)
1. To butterfly prawns, with sharp knife, make a vertical cut down center back of prawns, cutting only halfway through; stand upright and gently press to flatten.
2. In large bowl, whisk honey, chili sauce and soy sauce. In separate large bowl, whisk flour, cornstarch and baking powder; slowly whisk in 3/4 cup water.
3. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 8 minutes or until oil temperature reaches 350° (oil should be at least 1-1/2 inches deep). In 2 batches, holding prawn tails, dredge prawns in flour mixture, shaking off excess; add to oil and cook 3 minutes or until golden brown and internal temperature reaches 145°. With slotted spoon, transfer prawns to paper towel-lined plate. Add hot prawns to honey mixture; with spoon, gently stir to coat prawns.
4. Serve prawns sprinkled with salt and cilantro, if desired.
Approximate nutritional values per serving (3 prawns):
734 Calories, 45g Fat, 7g Saturated Fat, 364mg Cholesterol, 1850mg Sodium,
43g Carbohydrates, 0g Fiber, 19g Sugars, 17g Added Sugars, 41g Protein