Created by ImPat on January 4, 2019
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.