Place the carrots in a large frying pan in
one layer. Dot over the butter and half cover
with 200ml cold water. Bring to the boil,
then simmer for about 8 mins until the liquid
is almost all evaporated.
Sprinkle with sugar, add the sesame oil
and toss the carrots in the buttery juices over
a low heat for about 4 mins until glossy.
Serve mixed with the sesame seeds.