Ingredients
- 16 raw prawns (the bigger the better)
- Cornflour (for dusting)
- Oil (to fry)
- 3 egg whites (lightly beaten)
- 2 tbls extra cornflour
- Pinch of salt
- 2 tbsp extra oil
- 1/4 cup of Dabur Honey
- 2 tbsp sesame seeds
Method
- Peel and devein the prawns, but leave the tails intact Dust the prawns with the cornflour and put aside Fill the base of a wok with oil and heat it up.
- Beat the egg whites in a bowl until soft peaks form, add the cornflour and a pinch of salt and gently wisked until it combines into a batter.
- Using the intact tail as a handle, dip the prawns into the batter until they are red and golden, then put them aside on paper towel.
- Heat the extra oil and honey over medium heat for 2-3 mins until it bubbles.
- Place the prawns on a serving plate and pour over the honey mixture, and sprinkle with the sesame seeds ( be very liberal with the seeds)
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 4
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