By 33RECIPES

HOT HONEY KING PRAWNS & GARLIC PARM DIP

Ingredients

2 servings

FOR THE PRAWNS

king prawns

Raw, peeled & deveined

1egg white

Cornflour

enough to coat

MSG

to taste

salt

to taste

Dark soy sauce

Garlic Powder

Smoked paprika

Cajun seasoning

White pepper

Oil

for frying

FOR THE HOT HONEY

butter

Small

Honey

Chilli powder

Chilli flakes

lemon juice

FOR THE GARLIC PARM DIP

0% fat Greek yoghurt

Mayonnaise

Parmesan cheese

finely grated

Garlic paste

Garlic Powder

lemon juice

White pepper

Dried parsley

salt

to taste

Instructions

PREPARE THE PRAWNS

Step 1

Clean and devein the king prawns if needed, then pat them dry.

SEASON

Step 2

Add the prawns to a bowl and season with MSG, salt, dark soy sauce, garlic powder, smoked paprika, Cajun seasoning and white pepper.

Step 3

Mix thoroughly until every prawn is coated.

ADD THE EGG WHITE

Step 4

Pour in 1 egg white and mix it through the seasoned prawns.

COAT THE PRAWNS

Step 5

Coat each prawn generously in cornflour, making sure they’re completely covered. Leave them to rest for at least 10 minutes so the coating sticks properly.

MAKE THE HOT HONEY

Step 6

Melt a small knob of butter in a saucepan over low heat. Add honey, chilli powder, chilli flakes and a squeeze of lemon juice. Stir together and allow to gently simmer for a few minutes until glossy and slightly thickened.

FRY UNTIL CRISPY

Step 7

Heat oil in a frying pan and fry the coated prawns until golden, crispy and completely cooked through. Work in batches if necessary so you don’t overcrowd the pan.

Step 8

crispyyyy

COAT IN HOT HONEY

MAKE DIP

Step 10

Combine the Greek yoghurt, mayonnaise, grated Parmesan, garlic paste, garlic powder, lemon juice, white pepper, parsley and salt. Mix until smooth and creamy. Taste and adjust the garlic, Parmesan or seasoning as needed.

SERVE

Step 11

Pile the hot honey prawns onto a plate and serve immediately with the garlic Parmesan dip on the side. Add sliced fresh chilli or parsley on top if you want that extra finish.