This is our modern take on the old Australian-Chinese classic of Honey Prawns; the ginger adds a fresh, slightly spicy note that balances out the sweetness of the honey. Fresh ginger is available in both young and mature forms, though young ginger is generally only available in summer. If you can get some, use it for this recipe; it’s juicier than the older ginger, with a milder flavour and pale, thin skin that doesn’t need peeling.
INGREDIENTS:
1kg green Prawns, peeled and deveined
½ cup plain flour
½ cup vegetable oil
½ cup honey
2 tablespoons lemon juice
1 long red chilli, finely sliced on the diagonal
5cm piece ginger, cut into very fine matchsticks
2 tablespoons sesame seeds, toasted (see notes)
Steamed jasmine rice, for serving
METHOD:
Lightly coat Prawns in flour, shaking off the excess.
Heat oil in a frying pan, add prawns and cook for a minute or 2, until they just turn pink. Remove prawns from pan and set aside.
Drain oil from pan and wipe it out. Add honey, lemon juice, chilli and ginger to pan and heat until honey has melted. Add prawns and toss to coat well in the sauce.
Serve immediately, sprinkled with sesame seeds with rice on the side.
NOTES:
Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
ALTERNATIVE SPECIES:
Bugs, Redclaw, Yabby.