Honey Sesame Prawn Stir-Fry

  • 14 Jul - 20 Jul, 2018
  • Mag The Weekly
  • Cookery


• 4tsp corn flour

• 1/3 cup white balsamic vinegar

• 1/3 cup honey

• 1 clove garlic, finely grated

• 1tsp sesame oil

• 2tbsp vegetable oil

• 800g medium green prawns, peeled, deveined, tails intact

• 1 red onion, diced

• 1 yellow capsicum, cut into 2cm pieces

• 100g snow peas, halved crosswise

• ½ bunch of garlic chives, cut into 3cm lengths

• 2tsp sesame seeds, toasted

• Thai basil leaves to serve


Combine cornflour, balsamic vinegar, honey, garlic and sesame oil in a small bowl and set aside. Heat a wok over high flame. When starting to smoke, add two teaspoons of vegetable oil and swirl the pan to coat. Stir-fry one-third of prawns for two minutes, or until pink and almost cooked through. Transfer to a large bowl. Repeat for another two batches. If necessary, carefully wipe the wok clean with paper towel in between batches before adding oil. Add remaining oil to wok over high heat. Swirl to coat, then add onion and capsicum, and stir-fry until onion starts to soften. Add peas and stir-fry until they are almost tender. Return prawns to wok with cornflour mixture and stir-fry until the sauce is thick. Stir in garlic chives and half the sesame seeds. Serve immediately topped with Thai basil and remaining sesame seeds.