Honey Prawns

Honey Prawns

By The Weekly  

May 12, 2017

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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!

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 servings


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


1Sift flour, salt and pepper into a bowl. In a jug, whisk water and egg together. Gradually whisk into flour mixture to form a batter.

2In a deep saucepan, heat oil on medium until a little batter bubbles as soon as it is added.

3Place 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.

4In 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