Serves 4:
  • 400g of prawn tails
  • 125g of flour
  • 1 egg
  • 3 tablespoons of honey
  • 2 tablespoons of sesame seeds
  • Sunflower oil for frying
  • salt to taste

For the tempura batter, pour the flour into a bowl and gradually mix in 100 ml of cold water. Crack the egg into a separate bowl, beat it and then add it to the flour in the first bowl. Pour plenty of oil for frying into a pan. Meantime, toast the sesame seeds in a pan for a few seconds until they are golden. Dip the prawns in the batter and then drop them into the boiling oil to fry them. Fry for a few minutes and then remove from the pan and drain them on kitchen paper. Heat the honey in a large pan over a gentle flame, add the prawns, then remove them again and sprinkle with the sesame seeds. To make the recipe easier, instead of the tempura batter, the prawns can simply be dipped in flour and then pan-fried. For a lighter version of the recipe, cook the prawns directly in the honey and then sprinkle them with sesame seeds, in this case using just a tablespoon of honey.

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