Honey Garlic Prawns
Ingredients
- 375 g basmati rice
- 1½ tbsp olive oil
- 675 g king prawns
- 9 cloves garlic
- 4½ tbsp honey
- 4½ tbsp white wine vinegar
- 4½ tbsp low sodium soy sauce
- 300 g tenderstem broccoli
- 375 g sugar snap peas
- 6 spring onion
- 1 good handful fresh coriander
- 1½ tbsp toasted sesame seeds
Equipment
Chopping board
Chopping knife
Small saucepan
Sieve
Wok or large frying pan
Large spoon
Instructions
- Rinse 375g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 900ml 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.
Notes
Sweet and sticky aromatic prawns stir fried for a quick and easy dinner. Serve with rice or with freshly cooked flat rice noodles.
You may need to cook this recipe in batches if you don’t have a big enough pan.
Nutrition
Calories: 431kcal