4 Serves
25 Mins
In a mixing bowl, whisk together the cornstarch and water until completely smooth.
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Vitamin E
3 mg / 15 mgVitamin K
123 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
129 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
418 mg / 4,700 mgSodium
640 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
4 g / 20 gCholesterol
203 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Add the shrimp, soy sauce, egg, and sesame oil to the cornstarch mixture and toss until the prawns are evenly coated.
In a separate small bowl, combine the honey and garlic to create the glaze sauce and set aside.
Heat the cooking oil in a wok over high heat until it begins to shimmer.
Carefully deep-fry half of the prawns for 1 minute, then remove them using a slotted spoon and drain on paper towels.
Repeat the frying process with the remaining prawns and drain them on fresh paper towels.
Carefully remove the oil from the wok, wipe it clean with paper towels, and return to moderate heat.
Pour the honey and garlic sauce into the wok and simmer for 1 minute until slightly thickened.
Return the fried prawns to the wok, tossing gently until they are heated through and well-coated in the sauce.
Garnish the dish with freshly chopped green onions and serve immediately.
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