Crisp king prawns with honey and garlic sauce

Recipe from Australian Gourmet Traveller –
RECIPE Kylie Kwong PHOTOGRAPHY Emma Reilly STYLING Lynsey Fryers

3 tsp    corn flour
800 gm (about 16)    green king prawns, peeled, veins removed, tails intact
2 tsp    light soy sauce
1    egg yolk, lightly beaten
1 tsp    sesame oil
80 ml (1/3 cup)    vegetable oil

Honey and garlic sauce
2 tbsp    honey (see note)
2 tbsp    Shaoxing rice wine
2 cloves    garlic, finely chopped
5 tsp    light soy sauce 
Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.

For honey and garlic sauce, combine ingredients in a bowl and set aside.

Heat vegetable oil in a wok over high heat, add half the prawns and cook for 1 minute. Using a slotted spoon, transfer prawns to an absorbent paper-lined plate and repeat with remaining prawns.

Carefully drain oil from wok and wipe clean with absorbent paper. Heat wok over medium heat, add honey and garlic sauce and simmer for 1½ minutes, then add prawns and cook for 30 seconds or until prawns are hot.

Serve immediately.