Try one of Swan Valley Honey’s stunning recipes and taste the difference that natural Western Australian honey makes.
Remove the heads and shell from the prawns, keep the tails on. Remove the digestive tract. Roll some of the Kataifi pastry around each prawn, like a jacket. In a wok, heat the honey and soy, once warm add the butter until it dissolves into the honey, keep in a warm place. Heat vegetable oil in another wok and once hot, place the prawns in to cook. When they appear to be crunchy and golden remove them, drain off excess oil and place into the honey sauce.
You can sprinkle the honey prawns with sesame seeds and serve with lemon and limes on the side.
If you are looking for a healthier option, just grill the prawns and coat in the sauce after cooking, but this pastry is beautiful and worth trying. Ask your local gourmet store to get it in for you.
Ingredients (Serves 6)
- 18 raw tiger prawns, West Australian and whole
- 1 packet of kataifi (shredded pastry)
- for the sauce: 150ml Swan Valley Honey
- 50ml light soy sauce,
- 4 tbsp butter and a few wedges of lemon and lime.
Beat the eggs, cream and warmed Swan Valley Honey in a deep tray, lay the Ciabatta in the beaten egg mixture,. Heat a large flat-based pan and add the 100g of butter. lace the soaked ciabatta on top and cook until golden brown on each side.
Melt the butter and Swan Valley Honey in a seperate pan, add bananas and raspberries.
Place the cooked French toast on your plate and generously add the honeyed raspberry bananas.
This is a decadent but very delicious treat, great for Sunday mornings. The superior quality of the Swan Valley Honey really makes a difference to this dish.
- 12 slices of ciabatta
- 6 eggs
- 1 cup cream
- 100ml warmed Swan Valley Honey
- 100g butter
- 150ml Swan Valley Honey
- 50g extra butter
- 1 punnet raspberries
- 3 ripe bananas