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


1. Put the prawns in a sealable bag with the marinade. Leave for 20mins min

2. Dip into the flour mix and deep fry for 3-4mins

3. Drain and sprinkle on sesame seeds

4. Dip – mix

5. Serve the prawns drizzled with more honey and dip into the sauce