Ingredients:

  • 1 lb (450g) large shrimp/prawns, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch/cornflour (for dredging)
  • Salt and pepper to taste
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1 inch (2.5cm) ginger, grated
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha (or to taste)
  • 1 tbsp water
  • 1 tbsp sesame seeds (optional)
  • 2 green onions, thinly sliced (optional)

Instructions:

  1. Toss the prawns with cornstarch, salt, and pepper in a bowl.
  2. Whisk together garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, sriracha, and water in a separate bowl.
  3. Heat oil in a large skillet or wok over medium-high heat. Sauté the prawns for 2-3 minutes per side, until pink and cooked through. Remove prawns from the skillet and set aside.
  4. Add the sauce to the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
  5. Return the prawns to the skillet and toss to coat with the sauce. Cook for another minute until everything is well combined and the sauce is sticky.
  6. Sprinkle with sesame seeds and green onions (if using). Serve immediately.