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Tornado Prawns with Chilli Honey Sauce

Tornado Prawns with Chilli Honey Sauce

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Tender prawns wrapped in crispy, golden kataifi pastry and served with a sweet and jammy chilli-honey sauce.

  • Yields: 20 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 15 mins
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Prawns

20 Tiger prawns
3 Tbsp (45 ml) olive oil
juice of 1 lemon
2 garlic cloves, finely grated
500 g kataifi pastry, defrosted
2l vegetable oil for deep frying

Chilli Honey Sauce

½ C (125 ml) sweet chilli sauce
⅓ C (80 ml) honey
¼ C (60 ml) fish sauce
¼ C (60 ml) mirin

Prawns

Clean the prawns: remove the heads, peel and devein and leave the tails intact.

In a mixing bowl, mix the olive oil, lemon juice and garlic together. Add the prawns and toss to coat. Cover with cling wrap and allow the prawns to marinate for 30 minutes in the fridge.

Unravel the pastry on a work surface. Tear away a small handful of the pastry and lay it in a long strip on the surface. Dip your hands in water and squeeze the strip of pastry – this ensures the pastry stays in place. Wrap the pastry around the prawn, tightly to cover the whole prawn, leaving the tail exposed. Repeat with the remaining prawns and pastry until all are wrapped. Place into the fridge for 10 minutes to set.

Heat the oil to frying temperature in a deep-sided pot or deep fryer. Test the oil by frying a leftover piece of pastry first, then, fry 3-4 prawns at a time until golden brown. Remove using a slotted spoon and drain any excess oil on kitchen towel sheets.

Chilli Honey Sauce

Meanwhile, place a small saucepan on medium heat, and add the sweet chilli sauce, honey, fish sauce and mirin. Stir to combine and bring to a boil. Allow to simmer for about 3-5 minutes and then remove from the heat.

Place the prawns onto a serving platter. Either drizzle with the sauce if serving immediately, alternatively, serve the sauce in a bowl for dipping.