James Tanner has created a spicy seafood treat!
Ingredients
- 24 large raw king prawns, peeled and de-veined
- 2 /3 tbsp dark soy sauce
- 2 tbsp blossom honey
- 2 medium chillis, chopped
- 1 garlic clove, minced
- 1 lime, zest and juice
- 1 tsp grated ginger
- 2 tsp olive oil
- 2x 100 g3½ oz baby pak choi, cut into quarters
- Chopped coriander, to serve
- Cooked rice, to serve
Method: How to make Hot and sticky prawns
Rinse the prawns and pat dry on kitchen paper. Pour the soy sauce into a small saucepan.
Add the honey, ginger, garlic, lime zest and juice. Bring to the boil, reduce the heat and simmer over a low heat for 4-5 minutes until reduced by half and syrupy then add the chillies. Remove from the heat and set aside.
Heat a large wok or non-stick frying pan over a high heat for 1 minute. Add the olive oil and heat for 30 seconds. Add the prawns and stir-fry over a high heat for 15 seconds, add the soy sauce syrup and stir-fry for a further 15 seconds.
Add the pak choi and stir-fry for 10-20 seconds until the leaves are just wilted (don’t over cook the pak choi as it's water content will make the sauce too runny). Serve immediately with rice and chopped coriander.
