Prep 25 mins • Cook 20 mins • Serves 4.
Prep 25 mins • Cook 20 mins • Serves 4.
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.
TIP: To toast sesame seeds, heat a dry frying pan on medium until hot. Add sesame seeds, stirring until lightly golden.
1 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.
2 In a deep saucepan, heat oil on medium until a little batter bubbles as soon as it is added.
3 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.
4 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.
PHOTOS: RODNEY MACUJA /BAUERSYNDICATION.COM.AU.
