Ingredients:

  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Freshly Grated Ginger
  • 1 lb (450 g) Large Prawns (Shrimp), raw, peeled, deveined
  • 1 lb (450 g) Fresh Green Beans, ends trimmed
  • 3 Tbsp Neutral Oil (e.g., Rapeseed, Vegetable, or Grapeseed)
  • 4 cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes (Chilli Flakes)
  • Kosher Salt and Freshly Ground Black Pepper, To taste
  • 1 tsp Sesame Seeds, for garnish

Instructions:

  1. Prepare Ingredients and Glaze: Trim the ends off the green beans. Pat the raw prawns thoroughly dry with kitchen paper. Mince the garlic and grate the ginger. In a small bowl, whisk together the soy sauce, honey (or maple syrup), lemon juice, and grated ginger. Set aside.
  2. Sear the Green Beans: Add 1 Tbsp of the neutral oil to the wok or skillet over high heat. The pan should be smoking hot. Add the trimmed green beans and a generous pinch of salt. Stir-fry constantly for 4–5 minutes until the beans are tender-crisp and have developed charred 'blisters' on the skin. Transfer the beans immediately to a clean bowl and set aside.
  3. Cook the Prawns: Add the remaining 2 Tbsp of oil to the same pan (it should still be very hot). Add the minced garlic and red pepper flakes. Sauté quickly for about 30 seconds until fragrant—do not let the garlic burn. Add the dried prawns to the pan in a single layer (cook in batches if necessary). Season lightly with salt and pepper. Cook for 1.5–2 minutes per side until the prawns turn opaque pink and curl into a C-shape.
  4. Combine and Glaze: Return the blistered green beans to the pan with the cooked prawns. Give the prepared glaze mixture a quick whisk and pour it over the contents of the pan. Toss continuously for 30–60 seconds, allowing the sauce to bubble and thicken slightly, coating the prawns and beans in a glossy finish. Remove immediately from the heat, transfer to a serving platter, and sprinkle with sesame seeds.