honey prawns

---

1kg deveined and peeled green prawns, tails intact

1 tbs dry sherry or shaoxing wine

2 tbs soy sauce

3 tsp cornflour

5cm piece of ginger, peeled and shredded

2 chopped garlic cloves

100g snow peas

4 shallots cut into small slices

small amount of red capsicum, chopped into small pieces

2 tbs honey

sesame seeds, toasted

vegetable oil 

rice to serve

Combine prawns, shaoxing wine, soy sauce and cornflour. Leave in fridge for 30 minutes to marinate

Heat wok over high heat and add a tablespoon of oil to coat pan. Cook prawns in batches and remove as soon as they turn pink

When prawns are cooked, put 1 tbs of oil in pan and stir fry the ginger and garlic until fragrant. Cook the snow peas, capsicum and shallots for 2 minutes. Return the prawns with the marinade and the honey and toss for 1 minute over medium heat.

Serve with steamed rice and a sprinkle of sesame seeds.