Crispy Prawns in Sticky Honey Sauce

• Vegetable oil for deep frying
• 300g Prawns, peeled and deveined
• ½ tsp sea salt
• 1 tbsp toasted Sesame seeds
• 1 spring onion, finely sliced 

The Batter

• 10 tbsp cornflour (cornstarch)
• 5 tbsp plain flour 
• 1/2 tsp baking powder 
• 1/2 tsp salt 
• 150 - 160ml cold soda water

The Sauce

• 6 tbsp honey
• 2 tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp rice vinegar
• 50ml chicken stock

Peel, butterfly  and devein the prawns. Keep their heads for deep frying. 

Mix your sauce ingredients together, leaving the chicken stock for later. 

Place the dry batter ingredients in a bowl, and coat each prawn and prawn head. 

Once the prawns are coated, add the soda water to the batter, to make a single - cream like consistency.

Pour the oil into the wok and get it up to a high heat. Coat the prawns in the batter before adding them to the wok, six at a time, allowing space for them to cook. They should be done in two minutes. 

Now clean your wok and get it back to a medium heat. Place the spring onions in, along with the sauce ingredients. Get that up to a rapid boil, then add a dash of the chicken stock and allow to reduce until you have a syrup-like consistency.  Once the sauce has reduced, toss in the prawns and coat.