Marmite prawns

Been craving for this. But I think the best would be Bovrill, as it has this distinctive beef-ish stew-ish aroma and taste. It's simple to make.

Dust your shelled prawns (preferably tiger prawns as it is very meaty and firmy texture to chew) with cornstarch flour, and deep fry it. Then prepare the sauce from a mixture of water and marmite. Melt a good dallop of honey in a wok, add in mixture, and throw in the prawns. Stir fry until it is well combined and slightly dry. Serve with freshly cut parsley or cillantro.