16 large raw prawns, peeled and deveined, tails on
2 egg whites
30g cornflour
Vegetable oil, to deep-fry
Coriander leaves, to garnish
Method
To make the sauce, put the honey, rice wine, garlic, soy sauce and sesame oil in a small pan and bring to the boil. Simmer for around 10 minutes until the sauce is thickened and syrupy. Set aside to keep warm.
Unravel the kataifi pastry and cut into 16 lengths of approx. 15cm long. Arrange on a board in a rough rectangle around the same length as the prawns. Using a fork, lightly whisk the egg whites in a bowl until frothy. Put the cornflour in a bowl. Dip each prawn into the cornflour to coat lightly, then into the egg whites. Place the prawns at one end of the pastry and roll up to enclose each one.
Meanwhile, pour vegetable oil into a wok or large pan to a depth of 5cm and heat until it reaches 170C on a cook’s thermometer (or until it browns a piece of bread in 30 seconds). Deep-fry the prawns, in batches, for 1 minute on each side until crisp and golden. Drain on kitchen paper and keep warm while cooking the remaining prawns.
Divide the prawns among serving plates and drizzle the sauce over. Garnish with coriander leaves to serve.
Recipes and styling by Louise Pickford, photography by Unsplash/Nina Ha; Ian Wallace
