4 servings
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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

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