Honey, Sesame & Orange King Prawns

AuthorGeo FoodsCategory

Ingredients

 · 2 teaspoons sesame oil
 · 1 orange, zested and juiced
 · 3 tablespoons honey
 · 2 tablespoons soy sauce
 · 1 tablespoon rice vinegar
 · 3 tablespoons cornflour
 · 2 tablespoons sesame seeds
 · Pinch of Chinese five-spice powder
 · 300 g raw king prawns
 · 3 tablespoons vegetable oil
 · 2-3 sliced garlic cloves
 · 2 sliced spring onions
 · 200 g cooked rice

Preparation

1

Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice powder and a pinch of salt in another bowl. Run a knife down of each prawn, helping more sauce stick to them as they cook. Toss the prawns through the cornflour mixture. Heat the oil in a wok. When it’s hot, add the garlic. 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 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.

Related Recipes

Ingredients

 · 2 teaspoons sesame oil
 · 1 orange, zested and juiced
 · 3 tablespoons honey
 · 2 tablespoons soy sauce
 · 1 tablespoon rice vinegar
 · 3 tablespoons cornflour
 · 2 tablespoons sesame seeds
 · Pinch of Chinese five-spice powder
 · 300 g raw king prawns
 · 3 tablespoons vegetable oil
 · 2-3 sliced garlic cloves
 · 2 sliced spring onions
 · 200 g cooked rice

Directions

1

Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice powder and a pinch of salt in another bowl. Run a knife down of each prawn, helping more sauce stick to them as they cook. Toss the prawns through the cornflour mixture. Heat the oil in a wok. When it’s hot, add the garlic. 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 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.

Honey, Sesame & Orange King Prawns

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