Method:

1. Combine the cornflour with 3 tsp of water in a medium bowl and whisk until combined and the cornflour has dissolved. Add in the soy sauce, egg white,, sesame oil and prawns and toss to combine.
2. In a separate bowl combine the miso-honey sauce ingredients together and season to taste, set aside.
3. Heat the deep fryer to 180C or oil in a wok until it shimmers. Fry the prawns in batches for about 1 minute before removing onto a paper towel. Repeat with remaining prawns.
4. Bring the miso-honey sauce to a simmer in a pan over a medium-high heat. Simmer for a minute or so before adding the prawns in to cook for a further 30 seconds to minute, until the prawns are just cooked through.
5. Transfer to a serving platter and garnish with sesame seeds and chopped chives. Serve with steamed rice and greens.

Our friends at Wine Selectors suggest pairing this dish with a Fiano.