Name: Honey lemon prawn stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2/3 cup (130g) white long-grain rice; 2 teaspoon sesame seeds; 1 kilogram uncooked king prawns, shelled, deveined, tails intact; 2 (150g) brown onions, halved, cut into wedges; 600 gram wombok, thinly sliced; 1 (120g) carrot, cut into matchsticks; 1/3 cup (80ml) lemon juice; 2 tablespoon honey; 4 centimetre (20g) fresh ginger, grated; 3 green onions, thinly sliced

Ingredients

2/3 cup (130g) white long-grain rice

2 teaspoon sesame seeds

1 kilogram uncooked king prawns, shelled, deveined, tails intact

2 (150g) brown onions, halved, cut into wedges

600 gram wombok, thinly sliced

1 (120g) carrot, cut into matchsticks

1/3 cup (80ml) lemon juice

2 tablespoon honey

4 centimetre (20g) fresh ginger, grated

3 green onions, thinly sliced

Method

1.In a medium saucepan of boiling water, cook rice until tender. Drain.

2.Meanwhile, toast sesame seeds in a heated wok until golden in colour. Transfer to a small bowl.

3.In a heated wok, stir-fry prawns over high heat for 5 minutes or until changed in colour and cooked through. Remove from wok and cover to keep warm.

4.Stir-fry brown onion in same wok for 3 minutes or until tender. Return prawns to wok with wombok, carrot, juice, honey and ginger; stir-fry for 2 minutes or until hot.

5.Accompany stir-fry with rice. Sprinkle with sesame seeds and green onion to serve.

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Ingredients

Method

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