Crispy Honey Prawns

Step 1: Mix the prawns with the salt just before preparing them; salting ahead makes them release moisture and can compromise the crisp coating.

Step 2: Put the cornflour or cornstarch for dredging in a bowl. Dip each prawn in it, shake off the excess, and set it on a plate. Repeat with all the prawns.

Step 3: Whisk the flour, cornflour or cornstarch, baking powder and salt together in a bowl. Put the bowl in the fridge while the oil heats to keep the dry ingredients cold.

Tip: Cold batter helps make a crispier coating.

Step 4: Pour about 4 cm (1.7 inches) of oil into a small pot or large saucepan. Heat it over medium-high heat to 160°C (320°F).

Step 5: When the oil is close to the target temperature, add the soda water to the dry ingredients. Whisk only enough to combine, about 10 strokes. A few lumps are fine; overmixing changes the coating’s texture.

Step 6: Check that the batter coats the prawns fully without showing through, but is not thick or heavy. If needed, add extra soda water 1 teaspoon at a time until it reaches that consistency.

Step 7: Hold a prawn by the tail, dip it in the batter and hold it up for 2 seconds to let excess batter drip off. Carefully place it in the oil. Repeat with 5 more prawns, frying 6 per batch.

Step 8: Fry for 3 minutes, until light golden and crisp.

Step 9: Transfer the prawns to a tray lined with paper towels. Repeat with the remaining prawns, working in batches and without crowding the pot so the oil temperature does not drop too much.

Step 10: Let the prawns cool for 20 minutes. Meanwhile, prepare the honey sauce.

Step 11: Put the sauce ingredients in a small saucepan over medium heat and bring them to a simmer. Reduce the heat to medium-low and simmer for 3 minutes.

Step 12: The sauce should have a consistency like maple syrup. Turn off the heat and cover the pan to keep the sauce warm; it thickens as it cools and becomes harder to toss with the prawns.

Step 13: Heat the oil to 200°C (390°F).

Step 14: Add half the prawns to the oil; the pot can be crowded for this second fry. Fry for 3 minutes, or until the coating changes from pale golden to very golden. Remove to a paper towel-lined plate and repeat with the remaining prawns. A deeper golden color means a crispier coating, but do not overcook the prawns.

Step 15: Transfer the prawns to a metal bowl and pour the honey sauce over them. Quickly toss with a rubber spatula to coat them before the sauce thickens.

Step 16: Pile the prawns over the crispy rice noodles, if using. Scatter with sesame seeds and green onions, then serve.

Step 17: While the oil is hot, drop a wad of rice noodles into it. Wait 3 seconds for the noodles to puff, then remove them with tongs.

Step 18: Drain the noodles on paper towels and place them on a plate. Top with the prawns. The noodles can be made well ahead; they are described as flavorless and not for eating.