Honey, sesame & orange king prawns

Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 444
fat 13g
saturates 2g
carbs 66g
sugars 14g
fibre 2g
protein 15g
salt 1.7g

Ingredients

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 king prawns
3 tbsp sunflower or vegetable oil
1 garlic clove, thinly sliced
2 spring onions, sliced
200g long-grain rice, cooked, to serve

Tip

Using soy sauce

We have used low-salt soy sauce in our recipes to reduce the salt content, but you may prefer to use smaller amounts than suggested to stay within the recommended daily intakes.

Method

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 it’s very hot, add the garlic. Sizzle for 10 secs, 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 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.