Method

• 1.
  For the prawns, peel and devein, leaving the tails intact if preferred. Rinse the prawns under cold water, then pat them dry with paper towels, ensuring they are completely dry before proceeding. This step is important to ensure proper seasoning and cooking.
• 2.
  In a mixing bowl, combine the chicken stock powder, cornflour, bicarb, YumYum or MSG, shaohsing wine, sesame oil, vegetable oil and a pinch of salt. Stir the mixture until everything is well combined. Add the prawns to the bowl and gently massage them into the marinade, ensuring the seasoning is evenly distributed and absorbed by the prawns.
• 3.
  For the best flavour and texture, let it marinate overnight for use the next day or, if you are short on time, for at least 1 hour.
• 4.
  For the batter, in a large bowl, mix together the self-raising flour and cornflour. Gradually add 270ml water while whisking until the batter is smooth. Add the prawns to the batter and stir until they are fully coated.
• 5.
  Fill a wok or large pot halfway full with oil and heat to 180°C over high heat (you can also test the oil with a wooden chopstick – if bubbles form around it, the oil is ready). One by one, drop the battered prawns into the hot oil and fry for 3-5 minutes, or until they are golden brown and cooked through. Carefully strain the prawns from the oil and drain them on paper towels. Reserve the leftover oil for future deep-frying.
• 6.
  In the now-empty wok or large pot, combine all the sauce ingredients along with 90ml water and a pinch of salt. Heat the mixture over high heat until it begins to bubble and slightly thickens into a sauce. Once the sauce is ready, add the fried prawns and toss them until they are well coated in the honey sauce.
• 7.
  Serve immediately, sprinkling with toasted sesame seeds.