24 medium king green prawns, peeled, deveined, tails intact
¼ cup cornflour
Vegetable oil, for shallow-frying
¼ cup honey
¼ cup Chinese cooking wine
2 Tbsp light soy sauce, plus extra 2 tsp
2 cloves garlic, crushed
1 Lebanese cucumber, halved, seeds removed, thinly sliced
1 carrot, julienned
2 shallots, shredded
1 bunch coriander sprigs, leaves picked
½ tsp sesame oil
Betel leaves, to serve (optional)
1 Tbsp sesame seeds, toasted
In a bowl, combine prawns and cornflour, tossing to coat.
In a wok, heat oil on high. Shallow-fry prawns in 2 batches, for 1-2 minutes. Drain on paper towel.
In a clean wok, combine honey, cooking wine, soy and garlic. Bring to the boil, then immediately remove from heat.
Toss vegies and coriander with extra soy and sesame oil. Arrange betel leaves, if using, on a platter, top with vegies and prawns, drizzle with honey mixture and sprinkle with seeds. Serve.