HONEY-LEMON PRAWN STIR-FRY

MONDAY

1 teaspoon sesame seeds 2 tablespoons vegetable oil

1kg medium uncooked king prawns,

shelled, deveined, tails intact 1 large brown onion (200g),

cut into thin wedges

½ medium wombok (500g),

chopped coarsely

1 large carrot (180g), cut into

matchsticks

1/3 cup (80ml) lemon juice 2 tablespoons honey

20g piece fresh ginger,

cut into matchsticks

450g packaged microwave

jasmine rice

4 green onions, sliced thinly

¼ cup loosely packed fresh

coriander leaves

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

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

3 Heat remaining oil in wok over medium-high heat; stir-fry brown onion for 3 minutes or until tender. Return prawns to wok with wombok, carrot, juice, honey and ginger; stir-fry until vegetables are tender. Season to taste.

4 Meanwhile, heat rice according to packet directions.

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