|350 g||Prawns with shells intact|
|1 stalk||Spring onion, cut into sections|
|50 g||Red capsicum, cubed|
|3 tbsp||Tapioca flour|
|1 tsp||Sesame oil|
|½ tsp||SERI AJI® Black Pepper Seasoning|
Seasonings B: combined
|1 tbsp||Light soy sauce|
|1 tsp||TUMIX® Chicken Stock Seasoning|
- Season prawns with marinade (A) and put aside.
- Next, coat prawns with tapioca flour. Deep-fry until crispy then dish out and put aside. Add onion and capsicum into hot oil for just a few seconds. Dish out.
- Leave 1 tbsp oil in the wok, add sesame oil and seasonings (B). Cook until bubbles appear.
- Put the prawns, onion and capsicum into the honey sauce. Stir-fry over high heat until the sauce is thick.