Honey chilli prawns are fast enough for a weeknight but work just as well on an Australian summer table. The sauce is added near the end so the honey glazes the prawns without scorching in the pan.
Estimated serves: 4 Estimated cooking: about 15 minutes
Recipe overview
These honey chilli prawns are a quick sweet-savoury seafood dish with chilli, honey and garlic. Leaving out the chilli turns the same basic idea into honey-garlic prawns, while keeping the honey glaze and savoury base. The sauce goes in near the end of cooking so the honey glazes the prawns without spending the entire cooking time over high heat. A medium-flavoured honey is sufficient; the dish does not need a high MGO grade. Cooking time varies with prawn size.
Ingredients
- 500 g peeled raw prawns, deveined
- 1 tablespoon neutral oil
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely sliced, or to taste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce, optional
- Spring onion and coriander, to serve
- Lime wedges, to serve
Method
- Pat the prawns dry with paper towel.
- Mix honey, soy sauce, lime juice and fish sauce, if using.
- Heat a large frying pan over high heat. Add oil, then prawns in a single layer.
- Cook until the prawns are nearly opaque, turning once.
- Add garlic and chilli and cook briefly until fragrant.
- Pour in the honey mixture and toss for 30–60 seconds until glossy and the prawns are fully cooked.
- Serve immediately with spring onion, coriander and lime.
Can I use frozen prawns?
Yes. Thaw them safely in the refrigerator, drain well and pat dry before cooking. Do not refreeze thawed raw prawns unless handled according to appropriate food-safety guidance.
Can I make it without chilli?
Yes. Leave out the fresh chilli and make a honey-garlic version. For another sweet-savoury dinner, see Honey Garlic Chicken.
Can I make the sauce ahead?
Yes. Mix it earlier in the day and refrigerate. Add it only near the end of cooking.
What honey should I use?
A medium-flavoured honey works well. Because the sauce includes chilli, lime and soy, an expensive high-grade honey is not necessary simply for flavour.
This recipe also fits into our Australian summer BBQ honey guide. For a meat-free sticky option, see Honey Sesame Cauliflower, and for extra heat see Hot Honey.
Allergen note: contains crustaceans and soy; may contain fish if fish sauce is used.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.