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| Ingredients |
700g large green prawns, peeled,
tails intact
1 tablespoon sesame seeds
vegetable oil, for deep-frying
1 1/4 cups cornflour
1/4 teaspoon salt
1 egg
1/2 cup chilled water
1/3 cup honey
fried vermicelli noodles (see note), to serve |
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| Method |
Using a sharp knife, cut prawns
along back from top to tail. Remove vein.
Place sesame seeds in a small, non-stick frying pan over high
heat. Cook, shaking pan, for 3 to 5 minutes or until
golden. Transfer to a plate.
Half-fill a wok with oil. Heat over medium-high heat until hot.
Meanwhile, place cornflour and salt in a large bowl. Make a well
in centre. Add egg and chilled water. Whisk with a fork until
just combined.
Dip prawns, 1 at a time, into batter and carefully drop into hot
oil. Deep-fry 3 to 4 at a time, carefully turning with a
slotted spoon, for 3 to 4 minutes or until batter is crisp
and light-golden. Transfer to a wire rack over a tray lined with
paper towel to drain.
Heat honey in a non-stick frying pan over low heat for 1 minute
or until runny.
Place fried noodles on serving plates and top with prawns.
Spoon warm honey over prawns and sprinkle with sesame seeds.
Serve.
Note:
To make fried noodles, cut dried vermicelli into 5cm lengths.
Deep-fry in hot oil until puffed. Drain on paper towel.
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