Honey, sesame & orange king prawns
Honey, sesame & orange king prawns
Ingredients
- 2 tsp sesame oil
- 1 large orange zested and juiced
- 3 tbsp honey
- 2 tbsp low-salt soy sauce
- 1 tbsp rice vinegar
- 3 tbsp cornflour
- 2 tbsp sesame seeds
- generous pinch of Chinese five-spice powder
- 300g raw king prawns
- 3 tbsp sunflower or vegetable oil
- 1 garlic clove thinly sliced
- 2 spring onions sliced
- 200g long-grain rice cooked, to serve
Instructions
- 1
Mix the sesame oil, orange zest and juice, honey, soy sauce and rice vinegar in a bowl; combine the cornflour, sesame seeds, Chinese five‑spice powder and a pinch of salt in a separate bowl.
- 2
Run a small knife down the back of each prawn so they butterfly out, helping more sauce stick to them.
- 3
Toss the prawns through the cornflour mixture.
- 4
Heat the sunflower/vegetable oil in a large wok or frying pan until very hot, then add the sliced garlic and sizzle for about 10 seconds without browning.
- 5
Add the prawns (and any remaining flour‑seed mixture) to the wok and stir‑fry over high heat for a few minutes until the prawns are pink and the sesame seeds are golden.
- 6
Transfer the prawns to a plate, pour the sauce mixture into the wok and bubble for a few minutes until thickened.
- 7
Return the prawns to the wok, stir to coat in the sauce and heat through for another 30 seconds.
- 8
Top with sliced spring onions and serve with cooked long‑grain rice.
Nutrition
Per serving (based on 4 servings)
