Honey Prawns

Serves 4


Ingredients:

16 raw king prawns
¼ cup (30g) cornflour
¼ cup (40g) white sesame seeds
oil, for deep-frying
¼ cup (90g) honey

Batter:
1 cup (125g) self-raising flour
¼ cup (30g) cornflour
1 cup (250ml) water
¼ tsp lemon juice
1 tbsp oil


Method:

• Peel and devein the prawns, leaving the tails intact. Pat the prawns dry with paper towels, then lightly dust them with the cornflour.


• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan at once to prevent burning.


• To make Batter: Sift the flour and cornflour into a medium bowl. Combine the water, lemon juice and oil. Make a well in the centre of the flour and gradually add the liquid, beating well to make a smooth batter.


• Heat the oil in a large, deep frying pan until moderately hot. Working with a few at a time, dip the prawns in the batter; drain excess. Using tongs or a slotted spoon, place the prawns in the hot oil. Cook for 2-3 minutes or until the prawns are crisp and golden. Drain on paper towels and keep warm.


• Place the honey in a large pan and warm over very low heat. (Don't overheat the honey or it will caramelise and lose some of its flavour).


• Place the cooked prawns in the pan with the warmed honey; toss gently to coat. Transfer to a serving plate and sprinkle over the sesame seeds. Serve immediately.

Nutrition per serve:
Protein 20g
Fat 10g
Carbohydrate 55g
Dietary Fibre 2g
Cholesterol 115mg
1675 kj (390 cal)