Honey Prawns

By RJamoralin

The Dragon City Restaurant, in the Old Winsor Tavern, corner of Castlereagh and Park Streets, Sydney, is a fairly new restaurant that is fast becoming popular, not only for its convenient mid-city location, but for the quality of its food. Honey Prawns is one of their specialties.

Ingredients

• 750 g (1 1/2 lb) green king prawns
• Cornflour
• 1 cup self-raising flour
• 1/2 teaspoon salt
• Pinch pepper
• 1 1/4 cups water
• 1 egg
• Oil for deep-frying
• 1 tablespoon oil, extra
• 2 tablespoons honey
• Sesame seeds

Details

Servings 4

Preparation

Step 1

1. Shell prawns, make a slit down back of each prawn, remove back vein. Coat prawns in cornflour. Shake off excess.

2. Sift flour, salt and pepper into a bowl. Make a well in the center. Gradually add combined water and beaten egg. Mix to a thin batter, beat until smooth and free of lumps. Put three or four prawns in a small bowl, pour a small amount of batter over them, mix with a fork, to coat prawns. Repeat with remaining prawns.

3. Heat oil in large pan or wok, add prawns, a few at a time. Cook for a few minutes until prawns are golden and cooked through. Remove all oil from pan, wipe clean.

4. Heat extra oil in pan, add honey, stir over gentle heat until mixture is heated through. Add prawns, toss in honey mixture to coat prawns; remove from pan, sprinkle with sesame seeds. Serves 4