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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: 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 to 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 center 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 to 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 caramelize and lose some of its flavor.)
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.
Ingredients:
16 Raw King Prawns
1/4 Cup(s) Cornflour
1/4 Cup(s) White sesame seeds
1/4 Cup(s) Honey
1 Cup(s) Self-rising flour
1 Cup(s) Water
1/4 Teaspoon(s) Lemon juice
1 Tablespoon(s) Oil |
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Contributor: Moosewood cookbook
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