Sticky Honey and Sesame Prawns

1. Prepare the Sauce:

   • In a bowl, mix together 2 tsp sesame oil, the zest and juice of 1 large orange, 3 tbsp honey, 2 tbsp low-salt soy sauce, and 1 tbsp rice vinegar. Set this aside for later.

2. Mix the Coating:

   • In another bowl, combine 3 tbsp cornflour, 2 tbsp sesame seeds, a generous pinch of Chinese five-spice powder, and a pinch of salt.

3. Butterfly the Prawns:

   • Take 300g raw king prawns and run a small knife down the back of each prawn. This will help them butterfly out as they cook, allowing more sauce to adhere to them.

4. Coat the Prawns:

   • Toss the butterflied prawns in the cornflour mixture until they are well coated.

5. Heat the Wok:

   • Heat 3 tbsp sunflower or vegetable oil in a large wok or frying pan over high heat. Make sure the oil is very hot before adding the next ingredients.

6. Sizzle the Garlic:

   • Add 1 thinly sliced garlic clove to the hot oil and sizzle for about 10 seconds. Be careful not to let it brown, as burnt garlic can taste bitter.

7. Cook the Prawns:

   • Add the coated prawns to the wok, along with any leftover cornflour and sesame seeds from the bowl. Stir-fry over high heat for a few minutes until the prawns turn pink and the sesame seeds are golden.

8. Thicken the Sauce:

   • Transfer the cooked prawns onto a plate and pour the prepared sauce mixture into the wok. Let it bubble for a few minutes until thickened.

9. Combine and Serve:

   • Add the prawns back into the wok and stir well to coat them in the sauce. Heat through for another 30 seconds.
   • Top with sliced spring onions and serve hot with 200g cooked long-grain rice.

Tip:

• Using Soy Sauce: We recommend using low-salt soy sauce to reduce sodium intake. You can also adjust the amount based on your taste preferences and dietary needs.