Ingredients
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
Method
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In a bowl, combine prawns and cornflour, tossing to coat.
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In a wok, heat oil on high. Shallow-fry prawns in 2 batches, for 1-2 minutes. Drain on paper towel.
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In a clean wok, combine honey, cooking wine, soy and garlic. Bring to the boil, then immediately remove from heat.
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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.