Honey Prawns with Sugar Snap Peas

12 Ingredients

Number of servings

2 cloves garlic, chopped
1tablespoons dry sherry
5 cm piece ginger, peeled and shredded
4 green shallots, cut into 4cm lengths
100grams sugar snap peas, trimmed
1teaspoons sesame seeds, toasted
2tablespoons soy sauce
1kilograms green prawns, peeled and deveined, tails intact
3teaspoons cornflour
2tablespoons vegetable oil
3 cups jasmine rice, steamed (to serve)
2tablespoons honey

Nutrition per serving

44% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Combine prawns, soy sauce, dry sherry and cornflour. Marinate for 30 minutes.

Step 2 of 3

Heat a wok over high heat and when hot add half of the oil and swirl to coat. Cook prawns in batches; removing them as soon as they change colour and then set aside.

Step 3 of 3

Heat the remaining oil and stir-fry the ginger and garlic until fragrant. Add the sugar snap peas and shallots and cook for 2 minutes until they turn bright green. Return prawns to the wok with any marinade and honey and toss over heat for 1 minute or until hot. Serve immediately with steamed jasmine rice and sprinkled with sesame seeds.