ORANGE SPICED KING PRAWNS

Serves 4

● 1 orange or blood orange, zested and juiced

● 3tbsp honey

● 2tbsp soy

● 1tbsp rice vinegar

● 5cm (2in) piece of ginger, grated

● 3tbsp cornflour

● 2tbsp sesame seeds

● ½tsp Chinese five-spice powder

● 350g (12oz) raw king prawns

● 1tbsp oil

● 2 garlic cloves, thinly sliced

● Spring onions, fresh chilli and coriander, all chopped, to garnish

In a jug, mix together the orange zest and juice, honey, soy, vinegar and ginger. Set aside. In a bowl combine the cornflour, sesame seeds and Chinese five-spice powder. Peel and devein the prawns, leaving the tail on (see tip, right). Toss the prawns through the cornflour mix.

Heat the oil in a large pan. Add the coated prawns and the garlic.

Stir-fry until the prawns are just pink and their coating is golden. Transfer to a plate. Pour the orange sauce into the pan. Bring to a boil and simmer gently to thicken for 3-4 minutes, then add the prawns back into the pan and stir to coat. Garnish with spring onions, chilli and coriander.