Notes
Ingredients
1 tsp. sesame oil
1/2 orange, zested and juiced
1.5 tbsp. honey
1 tbsp. soy sauce
1/2 tbsp. rice vinegar
1.5 tbsp. cornflour
1 tbsp. sesame seeds
1/4 tsp. Chinese five-spice
150g raw king prawns
1 tbsp. light olive oil/vegetable oil
1 clove garlic, thinly sliced
2 spring onions, sliced
250g cooked white rice and some stir-fried pak choi, to serve
Method
Combine the sesame oil, orange zest and juice, honey, soy sauce and rice wine vinegar in a bowl.
In a separate bowl, combine the cornflour, sesame seeds, Chinese five-spice and a pinch of salt.
Run a small sharp knife down the back of each prawn so they butterfly out to cook - this will help more sauce to coat them! Toss the butterflied prawns through the cornflour mixture.
Heat the vegetable/light olive oil in a wok or frying pan over a high heat. Once hot, throw in the garlic for a few seconds, before adding the prawns, plus any remaining cornflour or sesame seed left behind.
Stir-fry for a few minutes until the prawns are pink and the sesame seeds are golden. Set the prawns aside on a plate.
Add the sauce mixture to the wok and let it bubble for a minute or two until thickened. Add the prawns back to the wok and mix to coat in the sauce. Heat through for 30 seconds and serve on top of the cooked rice, with some spring onions on top, and some stir-fried pan choi on the side, if you like.