- 2 tsp sesame oil
- 1 large orange, zested and juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 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 clove, thinly sliced
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g long-grain rice, cooked, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
Using soy sauceWe have used low-salt soy sauce in our recipes to reduce the salt content, but you may prefer to use smaller amounts than suggested to stay within the recommended daily intakes.