Hot honey, orange & sesame prawn stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sesame oil
- 2 large orangeszested and juiced (about 150ml)
- 4 tbsp honey
- generous pinch of chilli flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp cornflour
- 2 tbsp sesame seeds
- ½ tsp Chinese five-spice
- 400g raw peeled king prawns
- 3 tbsp vegetable oil
- 2 garlic clovesthinly sliced
- thumb-sized piece of gingergrated
- 4 spring onionssliced into 2cm pieces
- 2 red pepperscut into 3cm chunks
- 2 pak choisliced
- rice or noodlesto serve (optional)
Nutrition:
- kcal360low
- fat14g
- saturates1g
- carbs42g
- sugars30g
- fibre4g
- protein14g
- salt3.22g
Method
step 1
To make the sauce, combine the oil, orange zest and juice, honey, chilli, soy and vinegar in a bowl. Combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each king prawn, so they butterfly as they cook.
step 2
Toss the prawns through the cornflour mixture. Heat the vegetable oil in a large wok or frying pan over a medium-high heat. When it’s hot, add the garlic and ginger. Sizzle for 10 seconds, 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.
step 3
Tip the prawns onto a plate. Add a drizzle more veg oil and the spring onions, peppers and pak choi. Stir-fry for 3-4 mins until cooked but still retaining some crunch.
step 4
Pour the sauce into the wok. Bubble for a few minutes until thickened, then add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds, then serve with rice or noodles, if you like.
