Pooja Chotai’s Sesame Honey Prawns Recipe
- 300 grams large prawns, peeled and deveined
- 1 tbsp dark soy sauce
- 4 tbsp honey
- 1/2 cup corn flour (leave a teaspoon aside for the sauce)
- 4 spring onions (scallions), pale and green parts finely chopped
- Vegetable oil for frying
- 1 tsp sesame seeds
- Sliced spring onion (scallions to garnish)
- 1/2 ginger root julienned
- 1/2 teaspoon chilli flakes
- 2 cloves garlic finely chopped
- 2 tbsp vodka
- 1/4 teaspoon crushed black pepper
- 1/2 tsp sea salt
- Juice of half a lemon
In a large bowl, add prawns and the marinade ingredients. Mix thoroughly and leave to marinate for 20 mins
In a separate bowl mix soya sauce, honey, half teaspoon sesame seeds and chilli flakes
Add cornflour to the prawns and use your hands to pat and press together around the prans to form a coating
Fill a saucepan to about 1/3 with vegetable oil. Heat over high heat. When the oil is hot enough shake excess flour from the prawns. Fry the prawns in 3 batches for about 3 minutes or until golden and cooked through. Drain the towel
In a wok add 1 tablespoon of oil ad then add white part of the spring onion with the julienned ginger and chopped garlic. Cook for about 10 seconds. Then add the soy and honey mixture. Cook for 2-3 minutes until the honey looks dissolved. Add a teaspoon of cornstarch dissolved in water. Cook until sauce has thickened slightly
Add the prawns and toss until evenly coated. Sprinkle spring onion green and some sesame seeds for garnish
PROFILE – POOJA CHOTAI
Born in Kenya and Moved to the UK at the age of 10 and still very much grounded to my East African roots which I live through my cooking.
A self-taught home cook who loves to experiment with fusion cuisine. I was brought up cooking Indian food, and try to incorporate elements of my culture into everything i cook, even if it is just the method of cooking
What Inspires Me to Cook All These Dishes?
The will to explore my culinary talent became even stronger after getting married to Chirag whose family has been in the Culinary field for years. My husband & daughter who eat anything and EVERYTHING’ keeps me motivated to keep cooking and trying new dishes
What You Expect to See in My Recipes?
Easier and quicker ways of cooking wholesome flavour packed INCREDIBLE EDIBLES!