Honey, Sesame and Orange King Prawns


  • 2 tsp sesame oil
  • 1 large orange, zested and juiced
  • 3 tbsp honey
  • 2 tbsp low-salt soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp cornflour
  • 2 tbsp sesame seeds
  • generous pinch of chinese five spice powder
  • 300g raw tiger prawns
  • 3 tbsp sunflower or vegetable oil
  • 1 garlic clove, thinly sliced
  • 2 spring onions, sliced
  • 200g long-grain rice, cooked, to serve


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.

Toss the prawns through the cornflour mixture.  Heat the oil in a large wok or frying pan.  When its very hot, add the garlic.  Sizzle for 10 seconds, but dont 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.