This yummy dish is best served with jasmine white rice, but you can serve without rice and it works as a crispy snack for your party feast too!
- 4¾ cups self-raising flour
- 1 tsp salt
- ¼ tsp white pepper
- 1 cup water
- 1 egg
- Vegetable oil, for deep frying
- ½ cup cornflour
- 16 green prawns, peeled, deveined, tails intact
- ½ cup honey
- 2 tbsps canola oil
- 1 tbsp sesame seeds, toasted (see tip)
- Steamed long grain rice, to serve
Sift flour, salt and pepper into a bowl. In a jug, whisk water and egg together. Gradually whisk into flour mixture to form a batter.
In a deep saucepan, heat oil on medium until a little batter bubbles as soon as it is added.
Place cornflour in a shallow dish. Lightly coat prawns in cornflour, shaking off excess. Dip prawns a few at a time into batter, draining off excess. Cook in batches for 3 to 4 mins, turning until golden. Transfer to a wire rack.
In a frying pan, combine honey and canola oil. Heat on medium, stirring. Add prawns, tossing until well coated. Sprinkle with toasted sesame seeds and serve with steamed rice.
TIP: To toast sesame seeds, heat a dry frying pan on medium until hot. Add sesame seeds, stirring until lightly golden.
Photo: Rodney Macuja/BauerSyndication.com.au