Begin by washing the king prawns, if they're frozen then out them in a bowl of room temperature water at this point to defrost and set aside.

For the Sauce: In a saucepan, on a low heat melt down the butter. Once sizzling, add in the chopped garlic. Stir well and fry for 2-3 minutes.

Add in the honey, soy sauce and sriracha or gochuchang and stir to combine. Once combined, turn off the heat.

Make the wet batter by whisking together the eggs, salt and pepper.

Make the dry batter by whisking together the cornstarch, salt, black pepper, garlic powder and oregano.

Preheat some oil for frying in a pan on a low heat.

Add the prawns into the wet batter and stir well. Shake off the excess wet batter from each prawn and dip into the dry batter. Coat well ensuring all sides are covered and set aside.

Add the prawns into the heated oil and fry for 2-3 minutes as that is all they'll need!

Remove immediately and toss in the sauce made earlier.

Serve on a bed of rice and enjoy!