Black Truffle Honey Deep-fried Prawn Recipe

Rinse and pat dry the prawns thoroughly with paper towels. If not already, devein them and leave the tails on for presentation.

Score the underside of each prawn lightly with a sharp knife (2–3 small cuts) to prevent curling while frying.

Season the prawns evenly with the sea salt, black pepper, minced garlic, and minced lemongrass or lemon zest. Toss gently and let rest in the fridge for 10–15 minutes while you prepare batter and sauce.

In a medium bowl, whisk together the all-purpose flour, cornstarch, rice flour (if using), and baking powder until homogenous.

Add the cold sparkling water to the dry mix and stir briefly just until combined; do not overmix. The batter should be slightly lumpy and cold—add the ice cubes to the batter bowl or keep the bowl in an ice bath to maintain low temperature.

Place the seasoned panko breadcrumbs in a shallow dish. You will use both wet batter and panko for a light, ultra-crispy crust: dip prawns first in the batter then press lightly into panko so crumbs adhere.

Heat oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises steadily, the oil is ready.

Working in small batches (3–4 prawns at a time), dip each seasoned prawn into the cold batter, letting excess drip off for 3–5 seconds, then roll in the panko to coat. Press crumbs lightly so they adhere but do not compact the coating.

Gently lower prawns into the hot oil using tongs and fry until golden and crisp, about 2–3 minutes per batch depending on prawn size. Do not overcrowd the pan.

Remove prawns with a slotted spoon or spider and transfer to a wire rack set over a tray (or paper towels if necessary) to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

In a small saucepan over low heat, combine the honey, water, and butter. Gently warm while stirring until the butter melts and the mixture is smooth—do not boil.

Stir in the soy sauce, rice vinegar, and lemon juice. Taste and adjust balance; the sauce should be sweet with a subtle savory-acid lift.

Remove the pan from heat and whisk in the black truffle oil and, if using, the minced/shaved black truffle. Add a small pinch of flaky sea salt if needed. Keep the sauce warm but not hot (hotter heat will evaporate volatile truffle aroma).

Place the warm, drained prawns on a serving platter. Lightly brush or drizzle each prawn with a thin coating of the warm black truffle honey sauce (use about half the sauce for a light glaze).

Arrange microgreens or baby herbs across the prawns and sprinkle the chopped chives on top for color and freshness.

Optionally, finish with a very light sprinkle (a few drops) of extra truffle oil and a pinch of flaky sea salt to taste. Serve immediately with lemon wedges and the remaining sauce on the side for dipping.