Hot honey, orange & sesame prawn stir-fry

• sesame oil↗1 tbsp tbsp
• large oranges↗2

  zested and juiced (about 150ml)

• honey↗4 tbsp tbsp
• chilli flakes↗generous pinch of

  generous pinch of

• soy sauce↗4 tbsp tbsp
• rice vinegar↗2 tbsp tbsp
• cornflour↗3 tbsp tbsp
• sesame seeds↗2 tbsp tbsp
• Chinese five-spice½ tsp tsp
• king prawns↗400g g
• vegetable oil↗3 tbsp tbsp
• garlic cloves↗2

  thinly sliced

• ginger↗thumb-sized piece of

  grated

• spring onions↗4

  sliced into 2cm pieces

• red peppers↗2

  cut into 3cm chunks

• pak choi↗2

  sliced

• rice or noodles↗

  to serve (optional)

Step-by-step instructions

1. 1

   To make the sauce, combine the oil, orange zest and juice, honey, chilli, soy and vinegar in a bowl. Combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each raw peeled king prawn, so they butterfly as they cook.

2. 2

   Toss the prawns through the cornflour mixture. Heat the vegetable oil in a large wok or frying pan over a medium-high heat. When it’s hot, add the garlic and ginger. 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 a high heat for a few minutes until the prawns are pink and the sesame seeds are golden.

3. 3

   Tip the prawns onto a plate. Add a drizzle more veg oil and the spring onions, peppers and pak choi. Stir-fry for 3-4 mins until cooked but still retaining some crunch.

4. 4

   Pour the sauce into the wok. Bubble for a few minutes until thickened, then add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds, then serve with rice or noodles, if you like.