Robyn’s Honey Prawns
Thanks to Wine Club Member Robyn McEnearney, who supplied us with this great recipe.
"A very tasty meal, and the sweetness goes with the wine really well!"
700g large green prawns, peeled, tails intact
1 tablespoon sesame seeds
vegetable oil, for deep-frying
1 ¼ cups cornflour
¼ teaspoon salt
½ cup chilled water
⅓ cup honey
steamed broccolini and snow peas
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 steamed broccolini and snowpeas on a serving plate and top with prawns. Spoon warm honey over prawns and sprinkle with sesame seeds. Enjoy with a glass of Pfeiffer Marsanne.