Cook Book Recipe

Ingredients

Oil for deep-frying
3- Eggs white beaten to form soft peaks
2-tablespoons corn flour
1-kg raw prawn, peeled, deveined, tails intact
¾- cup (260ml) honey
1-teaspoon sweet chilli sauce
2-tablewspoons sesame seeds, toasted
2- Spring onion, thinly sliced on the diagonal

Procedure

1. Fill a wok one third full of oil and heat until a cube of bread brown in 15 second. Place the egg, corn flour and1/4 teaspoon salt in bowl and whisk until smooth. Dip the prawn into the batter up to the tail and carefully lower into the wok. Cook in batches for 3-4 minutes, or until brown. Drain and keep warm.
2. Put the honey, sweet chilli sauce, lemon juice and 1-tablespoon water in a saucepan and mix well. Stir over medium heat until the mixture thickens slightly.
3. Place the prawn on a serving dish and pour on the honey sauce. Sprinkle with the sesame seeds and top with the spring onion.