Honey Sesame Prawns Recipe

Step 1

Combine cornflour, shaoxing wine, honey, garlic and sesame oil in a small bowl and set aside.

Step 2

Heat wok over a high heat and when starting to smoke, add 2 teaspoons of vegetable oil and swirl pan to coat and stir-fry 1⁄3 prawns for 2 minutes or until pink and almost cooked through.

Step 3

Transfer to a large bowl and repeat for another 2 batches and if necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.

Step 4

Add remaining oil to wok over a high heat swirling to coat, then add onion and capsicum and stir-fry for 1 minute or until onion starts to soften and the add snow peas and stir-fry for 30 seconds or until snow peas are almost tender.

Step 5

Return prawns to wok with cornflour mixture and stir-fry for 1 minute or until heated through and sauce is thick.

Step 6

Stir in garlic chives and half the sesame seeds.

Step 7

Serve immediately topped with Thai basil and remaining sesame seeds.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the Shaoxing wine with dry white wine - This substitution will still provide a good flavor to the dish without the need to purchase Shaoxing wine, which can be hard to find in some areas.
Substitute the Thai basil with regular basil - This substitution will still provide a good flavor to the dish without the need to purchase Thai basil, which can be hard to find in some areas.

Variations

Honey Mustard Prawns Combine cornflour, shaoxing wine, honey, 1 teaspoon Dijon mustard, garlic and sesame oil in a small bowl and set aside. Heat wok over a high heat and when starting to smoke, add 2 teaspoons of vegetable oil and swirl pan to coat and stir-fry 1/3 prawns for 2 minutes or until pink and almost cooked through. Transfer to a large bowl and repeat for another 2 batches and if necessary, carefully wipe wok clean with paper towel in between batches, before adding oil. Add remaining oil to wok over a high heat swirling to coat, then add onion and capsicum and stir-fry for 1 minute or until onion starts to soften and the add snow peas and stir-fry for 30 seconds or until snow peas are almost tender. Return prawns to wok with cornflour mixture and stir-fry for 1

Serve with

Coconut Rice - This fragrant, fluffy and slightly sweet rice dish is the perfect accompaniment to the savory and slightly sweet Honey Sesame Prawns. The coconut rice will add a subtle flavor to the meal, while still allowing the flavor of the prawns to shine through.

Stir-Fried Bok Choy: This simple yet flavorful dish is the perfect complement to the Honey Sesame Prawns. The bok choy is lightly stir-fried with garlic and ginger for a hint of sweetness and a slight crunch. The combination of the sweet and savory flavors of the prawns and the freshness of the bok choy will make for a delicious meal.

FAQ

Q: Can I leave the tails on the prawns? A: Yes, you can leave the tails on the prawns if desired. However, I prefer to remove them before cooking.

Q: What is the best way to cook prawns? A: The best way to cook prawns is to quickly sauté them in a hot pan with a little oil or butter. This will ensure they are cooked evenly and remain juicy.

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Fun facts:

The Shaoxing wine used in this recipe is a type of Chinese rice wine that has been produced since the 11th century, and is one of the oldest wines still in production today.

The sesame oil used in this recipe is a popular ingredient in Asian cuisine and was believed to have been used in China since the 5th century BC. It is also mentioned in the Bible, where it is referred to as “ketzah”.