Poh's rice kitchen

Poh’s Honey Prawn with SunRice Medium Grain Rice

I am using:

Prep time

15min

Cook time

60min

Try out this delicious recipe that is sure to impress your guests! It is a dish that is perfect for those who crave a combination of sweet and savoury.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Medium Grain Rice

  • 1 l Vegetable Oil (for frying)

  • 1 kg Prawns (de-shelled keeping tails intact, deveined)

  • ½ cup Cornflour

  • 1 tsp Chilli Powder (optional)

  • ⅔ cup Plain Flour

  • 1 tsp Baking Powder

  • 1 tsp Salt

  • 1 cup Soda Water (chilled)

  • Honey Sauce

  • 2 tbsp Oil

  • ½ cup Honey

  • 1 tbsp Shaoxin Rice Wine

  • 1 tsp Light Soy

  • Garnish

  • 1 tbsp Toasted Sesame Seeds

  • cup Spring Onions (thinly sliced)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Chewy

Chewy

Nutty

Nutty

Photo of Poh’s Honey Prawn with SunRice Medium Grain Rice

Method

  • Cook rice following packet instructions. Keep warm

  • Pat prawns dry before dredging in the cornflour and shaking off any excess. Heat the oil in a medium saucepan.

  • Combine all batter ingredients and stir with a whisk until just mixed - keeping a few lumps is probably best, so you don’t beat all the carbonation out of the water.

  • To test the oil is the right temperature, rest the tip of a pair of chopsticks on the base of the pot and if a steady flurry of bubbles rises to the surface, you’re right to go!

  • If unsure, dip a dredged prawn into the batter by its tail and lower gently into the oil. If it fries to golden in about 15 seconds, the oil is the perfect temperature.

  • Keep dipping and frying all the prawns to pale golden. Fish them out with tongs and drain in a colander lined with paper towel. Fry the prawns a second time until golden.

  • To make the sauce, scoop out 2 Tbs of the frying oil into a small saucepan. Add the remaining honey sauce ingredients and bring to the boil.

  • Toss with the prawns in a large bowl with the sesame seeds and spring onions just before serving. Serve with the steamed rice.

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