Ingredients
- 16 raw king (large) prawns, shelled, deveined, tails intact
- ¼ cup cornflour
Batter
- 1 cup self-raising flour
- ¼ cup cornflour, extra
- 1 cup water
- ¼ teaspoon lemon juice
- 1 tablespoon oil
- ¼ cup honey
- oil for deep frying
- ¼ cup sesame seeds, lightly toasted
Method
1. Pat prawns dry using paper towels then lightly dust them with the cornflour.
2. To make Batter: Sift the flour and extra cornflour into a medium bowl. Combine water, lemon juice and oil. Make a well in the centre of the flour and gradually add the liquid, beating well to make a smooth batter.
3. Place honey in a large pan and heat over very gentle heat. Remove from heat and keep warm.
4. Heat the oil in a large, deep frying pan until moderately hot. Dip prawns in the batter; drain excess. Using tongs or a slotted spoon, place prawns, a few at a time, in hot oil. Cook for 2–3 minutes or until prawns are crisp and golden. Drain on paper towels and keep warm.
5. Place cooked prawns in the pan with the warmed honey; toss gently to coat. Remove, place on serving plate and sprinkle with sesame seeds. Serve immediately.
