Tempura Prawns with Manuka Honey and chilli Sauce

Ingredients:

800 g raw prawns
¾ cup SR flour
1 extra large egg
125 g cornflour
Canola or vegetable  oil – to fry

Sauce:

1/3 cup MGO 30 NG Manuka Honey
1 tbsp chilli sauce or sweet chilli sauce
1 tsp Tomato paste
1 tsp Sesame oil

To serve:

Cooked white rice
3 spring onions – chopped

Method

1. Peel and de-vein the prawns – leave the tails on if you wish
2. Make the sauce by combining all the ingredients into a small saucepan and gently heat. Place in a serving dish and set aside.
3. Over a large bowl, sift the SR flour with half the cornflour. Make a well in the centre and add the whisked egg and cold water.  Whisk the batter until smooth.
4. Heat the oil in a wok or deep frying pan until it reaches 180 C
5. Coat the prawns in the remaining cornflour and shake excess off.
6. Dip each prawn in the batter, scraping along the rim of the bowl before carefully placing into the fryer.
7. Cook the prawns a few at a time for 3- 5 minutes until crisp. Drain on paper towel.
8. Serve on the rice with spring onions and sauce.