Proper Prawn Stir-Fry

Charmaine Lu -
  • 250g peeled prawns
  • 1.5 tbsp flour
  • 1 tsp paprika
  • ½ tbsp veg oil
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp sweet chilli sauce
  • Splash of rice wine vinegar
  • ½ tsp garlic granules
  • 1 red chilli, chopped
  • 3 chopped spring onions
  • Sesame seeds
  • Rice, to serve
  • Drain and pat dry the prawns, then toss in the flour and paprika to coat. Add a splash of oil to the wok, then stir-fry the prawns for 30 seconds or until just pink. Remove the pan from the heat.
  • Make the sauce by mixing the soy sauce, sesame oil, honey, sweet chilli, rice wine vinegar and garlic granules in a bowl. Return the wok to the heat and stir in the sauce, simmering for 3 mins to thicken. Stir in the chopped chilli and spring onions, then sprinkle with sesame seeds and serve with a heap of rice.
15 mins
4 serving