Sweet & Spicy Crispy Butterflied Prawns
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Sweet & Spicy Crispy Butterflied Prawns

Prep: 20 minutes
Cook: 6 minutes • Serves: 4

12 6-8 count raw tail-on deveined jumbo freshwater prawns, thawed if necessary and shells removed (about 2 pounds)
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