Honey sesame king prawns
We love a good stir fry, and this honey sesame king prawn recipe is simply delicious. Whip it up in just 30 minutes for an easy midweek meal that is sure to impress.
- 20 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 24 medium green prawns (see tip), peeled, deveined, tails intact
- 1/4 cup cornflour
- vegetable oil to shallow-fry
- 1/4 cup honey
- 1/4 cup shao hsing (chinese cooking wine)
- 2 tablespoon light soy sauce, plus 2 teaspoons extra
- 2 clove garlic, crushed
- 2 bunch asparagus, halved
- 1 lebanese cucumber, seeded, julienned
- 1 carrot, julienned
- 2 spring onions, shredded
- 1/2 teaspoon sesame oil
- steamed rice or noodles, toasted sesame seeds, coriander sprigs to serve
Method
- 1In a glass bowl, combine prawns and cornflour. Toss to coat.
- 2In a wok or large frying pan, heat oil on high. Shallow-fry prawns in 2 batches for 1-2 minutes each batch or until they change colour. Drain on a paper towel.
- 3In a clean wok, combine honey, shao hsing, soy and garlic. Bring to the boil on high. Add asparagus and simmer for 1-2 minutes. Add prawns, then stir-fry for 1 minute or until prawns are cooked.
- 4In a bowl, combine cucumber, carrot, onion, extra soy and sesame oil.
- 5Serve prawns with noodles or rice and top with cucumber salad, sesame seeds and coriander sprigs.
Notes
We used prawn cutlets in this stir-fry. They’re good value, often come already peeled and are available frozen in supermarkets.
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