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Recipe for :

Crispy Sesame Prawns (Korean)

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


12 (about 500g) green king prawns
125g minced beef steak
1 green shallot, chopped
1 small clove garlic, crushed
1/2 teaspoon sesame oil
2 teaspoons sesame seeds oil for deep frying

1 cup cornflour
2 eggs
1/3 cup water
2 tablespoons sesame seeds

  • Peel prawns, leaving tails intact. Using a sharp knife, cut prawns down the back, nearly cutting all the way through; remove vein, flatten prawns slightly.
  • Combine mince with shallot, garlic, sesame seeds, press evenly over underside of prawns.
  • Dip prawns into batter, deep fry in hot oil until cooked; drain, serve hot.


  • Blend or process cornflour, eggs and water until smooth; stir in sesame seeds.

Serve soy sauce as a dipping sauce with prawns.

Cooking Tip:
Papaya leaves and unripe papaya have an enzyme called papain that breaks down protein in meat to make it tender. That's why papaya can be used as a meat tenderizer.

Martin James