SEASON AND DUST PRAWNS:
Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
COLD BATTER AND FRY #1:
Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) – a few lumps ok, better than whisking too much (changes coating texture).
Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.
Drain and repeat: Place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. Don't crowd the pot as it brings oil temperature down too much.
Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
HONEY SAUCE:
Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
FRY #2 – FOR ULTRA-CRISPY!
Heat oil to 200°C/390°F.
3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
SAUCE AND SERVE:
Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
PUFFY CRISPY RICE NOODLES (OPTIONAL):
At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating – is flavourless.)
