Honey-lemon prawn stir-fry

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 1 tsp sesame seeds

    2 tbsp vegetable oil

    1kg medium uncooked king prawns, shelled, deveined, tails intact

    200g brown onions, cut into thin wedges

    ½ medium napa cabbage, coarsely chopped

    180g carrot, cut into matchsticks

    80ml lemon juice

    2 tbsp honey

    20g fresh ginger, cut into matchsticks

    450g cooked jasmine rice

    4 green onions, thinly sliced

    ¼ cup loosely packed fresh coriander (cilantro) leaves


  • Toast sesame seeds in a heated wok until browned lightly; remove from wok.

    Heat half the oil in the wok over high heat; stir-fry prawns for 2 mins or until prawns change colour.

    Remove from wok.

    Heat remaining oil in wok over medium-high heat; stir-fry brown onion for 3 minutes or until tender.

    Return prawns to wok with cabbage, carrot, juice, honey and ginger; stir-fry until hot.

    Season to taste.

    Serve stir-fry with rice, sprinkled with sesame seeds, green onions and coriander.