Honey Prawns

There is no denying that these are simply magnificent.  I like to make these on the day that I harvest the honey!  But they are delicious all the time.  Feel free to substitute large shrimp for the prawns.


Digg This


  • 16 raw prawns or large shrimp, peeled and deveined, tails left on.
  • 1/4 c. cornstarch
  • 1/4 c. white sesame seeds
  • oil, for frying
  • 1/4 c. honey
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Servings: 4
  • Difficulty: easy


Dust the prawns or shrimp with the conrstarch.  Toast the sesame seeds in a dry pan over medium heat until the seeds are golden brown.  Remove from pan to cool.

Make the batter:


1 c. self rising flour OR 1 c. all purpose flour combined with 1 1/2 t. baking powder and 1/2 t. salt
1/4 c. cornstarch
1 c. water
1/4 t. lemon juice
1 T oil

Sift together the flour and cornstarch in a medium bowl.  In a separate bowl, combine the water, lemon juice and oil.  Make a well in the center of the flour mixture and add the liquid.  Beat well to make a smooth batter.

Heat the oil in a large deep pan until moderately hot.  Dip the prawns in the batter.  Drain excess.  Add to hot oil.  Cook for 2-3 minutes until they are crisp and golden.  Drain on paper towels and keep warm.

Gently warm the honey in a large pan over low heat.  Do not caramelize.  Place the cooked prawns in the pan with the warmed honey and toss gently to coat.  Transfer to a serving plate and sprinkle with the sesame seeds.  Serve immediately.

Prep time 20 minutes

Serving time 12 minutes

Serves 4

Comments are closed.