Peel and devein the Prawns. Trim off scraps. Cut the tail off 1/3 of the way up the prawn. (Use in the fried rice)

Beat the egg whites in a medium bowl until foamy. Fold in the cornstarch and bicarb until it becomes somewhat thick. Stand 5 minutes.

Toss the prawn bodies in cornflour. Add the prawns to the batter. Stand 10 minutes.

Tear away a large bundle from the dried vermicelli and roughly shape to the size of your serving plate. In a wok with hot oil put the vermicelli bundle in and it will puff up. Cook 20 seconds and turn. Cook 10 seconds and remove to paper towels.

Use the wok to deep fry the prawns in 165deg oil for 2 minutes. Set on a rack while doing more.

Set the vermicelli on a serving plate. Set one layer of prawns and pour over some honey. Sprinkle with sesame seeds. Set another layer and repeat. Top off and repeat.

I tend to use a medium amount honey when plating and then put more honey on the table to allow those with a really sweet tooth to swamp their prawns. I like some crispness to my prawn rather than soaked all over and a bit soggy lets say. Having said that soggy is still delicious.

There are vastly varying size king prawns so the 2 minutes is usual but do a test. No body wants an undercooked prawn. "Don't come the raw prawn with me mate" I wonder where that saying came from.

600g large Green (Banana) Prawns

4 egg whites
90g cornstarch
1.5 tsp Bi carb

100g honey
Sesame seeds

Dried Vermicelli noodles


Honey is a key element. El cheapo honeys work and are used by most restaurants. (low cost) The better the honey the better the outcome.

For some unknown reason I have rarely done a honey prawn for my chinese banquets. Why I don't know because when I have it is a real crowd favourite. It's the first dish to be cleaned up. My version is pure and simple. Light battered puffy prawns with honey and sesame seeds. Nothing else improves this dish.

Adding mayonaise or condensed cream to the honey is a mistake. I use large King prawns and cut the tail bit off where the prawn changes from body to tail. I use the tail bits in the fried rice which also ups this dish.

By layering and pouring the honey over you don't entirely soak the batterd prawn. Some batter will still be crisp as. This is the exact correct texture. So much better than a container of soggy takeaway (which is still pretty tasty by the way).