A recipe from the Good Food collection.
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- 16 raw large prawns
- 1/2 cup (60 g/2 oz) cornflour
- 1 cup (125 g/4 oz) self-raising flour
- 1/4 teaspoon lemon juice
- 1 tablespoon oil
- 3 tablespoons honey
- oil, for deep-frying
- 3 tablespoons sesame seeds, lightly toasted, lightly toasted
1. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Pat the prawns dry with paper towels, then lightly dust, using half the cornflour.
2. Sift the flour and remaining cornflour into a bowl. Combine the juice and oil with 1 cup (250 ml/8 fl oz) water. Make a well in the flour and gradually add the liquid, beating until smooth.
3. Heat the honey in a large frying pan over very gentle heat. Remove and keep warm.
4. Fill a deep, heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Dip the prawns in batches in the batter and drain any excess. Using tongs or a slotted spoon, lower the prawns, a few at a time, into the hot oil. Cook for 2-3 minutes, or until the prawns are crisp and golden. Drain on crumpled paper towels and keep warm.
5. Add the cooked prawns to the warmed honey and toss gently. Transfer to a serving plate and sprinkle with sesame seeds. Serve immediately.