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Honey, Sesame & Orange King Prawns |
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| Serves 4 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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+ 10 mins for rice |
My rating |
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Ingredients |
2 tsp sesame oil
1 large orange, zested & 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
2 spring onions, sliced
200g long-grain rice, cooked, to serve
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Mix the oil, orange zest and
juice, honey, soy and vinegar in a bowl, then combine the
cornflour, sesame seeds, five-spice and a pinch of salt in
another bowl. Run a small knife down the back of each
prawn, so they butterfly out as they cook, helping more
sauce stick to them.
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Toss the prawns through the
cornflour mixture. Heat the oil in a large wok or frying
pan. Add the prawns and any flour and seeds left in the
bowl. Stir-fry over a high heat for a few minutes, until
the prawns are pink and the sesame seeds are golden. Tip
the prawns onto a plate and pour the sauce mixture into
the wok. Bubble for a few minutes until thickened. Add the
prawns back to the wok and stir to coat in the sauce. Heat
through for another 30 seconds. Top with spring onions and
serve with rice.
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DAILY
DINNERS 
