1kg green king prawns
½ cup flour
½ cup vegetable oil
½ cup honey
2 tablespoons lemon juice
½ teaspoon ground ginger
2 tablespoons toasted sesame seeds
Shell and devein prawns, leaving tails on.
Lightly coat in flour, shake off excess.
Heat oil in frypan and sauté prawns until they are just pink. Remove from pan, drain oil and set aside.
Add honey, lemon juice and ginger to hot pan and heat until honey is melted.
Add prawns to glaze and quickly stir to coat them.
Serve immediately, sprinkled with sesame seeds.
Notes: To toast sesame seeds: heat in moderately hot frypan, stir until seeds start to pop.