Pineapple fried rice
Add chunks of fresh pineapple to vegetarian fried rice to transform it into something special. Serve on its own for a family dinner or as part of a banquet
Honey, sesame & orange king prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp sesame oil
- 1 large orangezested 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 clovethinly sliced
- 2 spring onionssliced
- 200g long-grain ricecooked, to serve
Nutrition: Per serving
- kcal444
- fat13g
- saturates2g
- carbs66g
- sugars14g
- fibre2g
- protein15g
- salt1.7g
Method
step 1
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.
step 2
Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it’s very hot, add the garlic. Sizzle for 10 secs, but don’t let it brown. 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.
