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Kataifi sesame prawns with honey sauce
Serves 6 Starters and mains
Ingredients
- 4tbsp set honey, any flavour will work well here
- 4tbsp Shaoxing rice wine
- 3 cloves garlic, crushed
- 3tbsp light soy sauce
- 2tsp sesame oil
- a few coriander sprigs
- 18 large raw prawns
- 150g kataifi pastry
- 2 egg whites
- 30g cornflour
- vegetable oil, for deep frying
- coriander leaves, to garnish
Method
Kataifi pastry is available online from Middle Eastern stores or at some specialist food stores. If unavailable you could use filo pastry instead.
Start by making the sauce. Place the honey, rice wine, garlic, soy sauce and sesame oil in a small saucepan and bring to the boil. Simmer for about 10 minutes until the sauce is thickened and syrupy. Keep warm.
Peel and de-vein the prawns leaving the tail section in place. Unravel the kataifi pastry (this is quite tricky) and cut into 16 lengths about 15cm long and arrange on a board in a rough rectangle about the same length as the prawns. Lightly whisk the egg whites with a fork until frothy. Dip each prawn into the cornflour to coat lightly, then into the egg whites. Lace prawns at one end of the pastry and roll up to enclose each one.
Meanwhile, heat 5cm vegetable oil in a wok or old saucepan until it reaches 170C/338F on a sugar thermometer (or until it browns a piece of bread in 30 seconds). Deep-fry the prawns in batches for 1 minute each side until crisp and golden. Drain on kitchen paper and keep warm while cooking the remaining prawns.
Divide the prawns between plates and drizzle over the sauce. Garnish with coriander leaves and serve at once.
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