Honey-lemon prawn stir-fry
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.