12 king prawns, tail on, deveined
Marinade – 25mm piece ginger, grated
2 cloves crushed garlic
50ml honey
150ml buttermilk
75g each of plain and corn flour, mixed with tsp chilli flakes, tsp celery salt, tsp turmeric, tsp cumin
dipping sauce – 200ml buttermilk
small bunch chives
handful mint
zest 1 lemon
honey and sesame seeds to garnish
Method
- Put the prawns in a sealable bag with the marinade. Leave for 20mins min
- Dip into the flour mix and deep fry for 3-4mins
- Drain and sprinkle on sesame seeds
- Dip – mix
- Serve the prawns drizzled with more honey and dip into the sauce