Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving

Peel and thinly slice the garlic. Trim and slice the tenderstem broccoli into smaller pieces.

Slice the sugar snaps in half lengthwise and thinly slice the spring onions.

Season the prawns with salt and pepper.

Heat the oil in a wok or large frying pan. Add the prawns to the pan and fry for 2-3 minutes until golden and just cooked through. Remove from the pan.

Add the garlic, honey, vinegar and soy sauce and bubble for 2-3 minutes until thickened.

Add in the broccoli, sugar snaps and spring onions and stir to combine. Cook for 5-6 minutes and add the prawns back in, tossing to coat in the sauce and warm through.

Serve over rice, sprinkled with the coriander leaves and toasted sesame seeds.