Hot Honey Lemon Prawns

In a large bowl combine the jumbo prawns, white pepper, chicken powder, salt, black pepper, minced garlic, egg, and cornstarch; mix well, cover, and refrigerate for 2 hours to marinate.

Prepare the coating by mixing rice flour and maida in a 30 % to 70 % ratio; set aside.

Heat a deep pan or wok filled with oil to about 350°F (350°F). Dredge each marinated prawn in the rice‑flour/maida mixture, shaking off excess, and fry until golden brown, roughly 3 minutes. Transfer the fried prawns to a paper‑towel‑lined plate to drain.

While the prawns are frying, make the sauce: heat 1 tbsp olive oil in a skillet over medium heat, add the chilli oil, honey, and lemon juice, and stir for about 30 seconds until the mixture is glossy and well combined.

Add the fried prawns to the skillet, toss them in the hot honey‑chilli‑lemon sauce, and cook for an additional 1 minute to ensure the sauce coats the prawns evenly.

Arrange lettuce leaves on a serving platter, place the coated prawns on top, and garnish with fresh lemon slices. Serve immediately.