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Many of the Chinese dishes served in Australia are adapted versions of the originals, made for Western tastebuds. However, being less authentic doesn't make these classics any less delicious. Dishes such as Prawn Toast and Honey Prawns have cemented their place in our cultural consciousness – even if your chances of finding them on the Chinese mainland are pretty slim.
INGREDIENTS:
16 green king prawns, peeled, deveined, tails intact
PRAWN MARINADE
2 egg whites, lightly whisked
1½ tablespoons Shaoxing wine
1½ tablespoons fish sauce
COATING
¾ cup plain flour
¼ cup tapioca flour
½ teaspoon baking powder
1 teaspoon salt flakes
½ teaspoon ground white pepper
SAUCE
2 tablespoons of vegetable oil
6 green onions, white part cut into 2cm lengths, green part finely sliced and kept aside for garnish
1 large, long red chilli, seeded and finely sliced
½ cup honey
2 tablespoons light soy sauce
½ cup chicken stock or water
3 tablespoons lemon juice
2 teaspoons cornflour
Vegetable oil for deep frying
1 teaspoon toasted sesame seeds to garnish
METHOD:
Place the prawns in a large bowl with all the marinade ingredients. Mix well and set aside to marinate for 10 – 20 minutes.
In separate bowl, combine the soy sauce, stock, lemon juice and dissolve in the cornflour.
Mix the coating ingredients together and place into a large bowl or on a plate.
Toss the prawns in the coating leaving plenty of the marinade attached so the flour sticks
well to the prawns and forms a rough coating.
Pre-heat oil in a wok to 180°C. Fry prawns in batches, cooking each batch for 2-3 minutes, until golden. Drain, and transfer to a rack.
In a clean wok or deep frying pan, heat oil and cook the white part of the green onions and sliced chilli for about 2 minutes. Add the honey, then the soy sauce, stock, lemon juice and cornflour mixture, stirring well and cook until the sauce has thickened. Add the prawns and toss until coated.
Serve on a platter sprinkled with the sesame seeds and the sliced green onion tops.