Hot honey, orange & sesame prawn stir-fry
By Cassie Best
This fragrant stir-fry is packed with prawns, peppers and pak choi. Serve with rice or noodles for an easy midweek win
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Prep:20 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 360
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fat 14g
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saturates 1g
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carbs 42g
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sugars 0g
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fibre 4g
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protein 14g
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salt 3.22g
Ingredients
- 1 tbsp sesame oil
- 2 large oranges , zested and juiced (about 150ml)
- 4 tbsp honey
- generous pinch of chilli flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp cornflour
- 2 tbsp sesame seeds
- ½ tsp Chinese five-spice
- 400g Morrisons Market Street Raw Peeled King Prawns
- 3 tbsp vegetable oil
- 2 garlic cloves , thinly sliced
- thumb-sized piece of ginger , grated
- 4 spring onions , sliced into 2cm pieces
- 2 red peppers , cut into 3cm chunks
- 2 pak choi , sliced
- rice or noodles, to serve (optional)
Method
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 Morrisons Market Street Raw Peeled King Prawn, so they butterfly as they cook.
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.
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.
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.
