GARLIC-HONEY PRAWNS

SERVES 4 ACTIVE TIME 15-25 MINS TOTAL TIME 30 MINS

F 2 medium oranges F 3 tbsp honey F 2 tbsp soy sauce F 1 tbsp unseasoned rice vinegar F 1 tbsp cornflour F 450g (16-20) large prawns, peeled and deveined F salt and pepper F 3 tbsp canola oil F 6 cloves garlic, minced F 1 tbsp finely minced fresh ginger F 2 spring onions, whites thinly sliced, greens cut into 5cm lengths F 1 tsp chilli flakes F cooked rice, for serving 1 Using a vegetable peeler, pull off a 2.5cm-wide strip of zest from 1 orange, then finely grate the zest from about half the orange. Reserve both kinds of zest. Juice both oranges into a bowl (you should have just over 125ml juice; if you have a lot less… borrow another orange from somebody). Whisk in the honey, soy sauce and vinegar. 2 In a small bowl, combine the cornflour with 1 tbsp of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture. 3 Pat the prawns dry with paper towels and season both sides generously with salt and pepper. In a large frying pan, heat 1 ½ tbsp of the oil over medium-high heat until shimmering-hot, almost smoking. Add the prawns, spread them out in one layer and cook until the underside is bright pink, 1-1½ mins. Flip and cook 1 min more Transfer to a plate. 4 Add remaining 1 ½ tbsp oil to the pan. Add garlic, ginger, spring onion whites and chilli flakes, and cook until fragrant, 30 secs to 1 min. Add the orange-soy liquid and the strip of orange zest and cook, stirring, until thickened, 1-2 mins. Return the prawns to the pan, add the spring onion greens, and toss to coat with the sauce. 5 Divide the prawns among bowls, garnish with a few pinches of grated orange zest and serve with rice.