Honey, sesame & orange king prawns

• sesame oil↗2 tsp tsp
• large orange↗1

  zested and juiced

• honey↗3 tbsp tbsp
• low-salt soy sauce↗2 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• cornflour↗3 tbsp tbsp
• sesame seeds↗2 tbsp tbsp
• Chinese five-spice powdergenerous pinch of

  generous pinch of

• raw king prawns↗300g g
• sunflower or vegetable oil↗3 tbsp tbsp
• garlic clove↗1

  thinly sliced

• spring onions↗2

  sliced

• long-grain rice↗200g g

  cooked, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.