Honey sesame king prawns

We love a good stir fry, and this honey sesame king prawn recipe is simply delicious. Whip it up in just 30 minutes for an easy midweek meal that is sure to impress.

By Sarah Murphy
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 24 medium green prawns (see tip), peeled, deveined, tails intact
  • 1/4 cup cornflour
  • vegetable oil to shallow-fry
  • 1/4 cup honey
  • 1/4 cup shao hsing (chinese cooking wine)
  • 2 tablespoon light soy sauce, plus 2 teaspoons extra
  • 2 clove garlic, crushed
  • 2 bunch asparagus, halved
  • 1 lebanese cucumber, seeded, julienned
  • 1 carrot, julienned
  • 2 spring onions, shredded
  • 1/2 teaspoon sesame oil
  • steamed rice or noodles, toasted sesame seeds, coriander sprigs to serve


  • 1
    In a glass bowl, combine prawns and cornflour. Toss to coat.
  • 2
    In a wok or large frying pan, heat oil on high. Shallow-fry prawns in 2 batches for 1-2 minutes each batch or until they change colour. Drain on a paper towel.
  • 3
    In a clean wok, combine honey, shao hsing, soy and garlic. Bring to the boil on high. Add asparagus and simmer for 1-2 minutes. Add prawns, then stir-fry for 1 minute or until prawns are cooked.
  • 4
    In a bowl, combine cucumber, carrot, onion, extra soy and sesame oil.
  • 5
    Serve prawns with noodles or rice and top with cucumber salad, sesame seeds and coriander sprigs.


We used prawn cutlets in this stir-fry. They’re good value, often come already peeled and are available frozen in supermarkets.