Crispy Prawn & Vegetable Stir-Fry

• Jasmine Rice(300 g)
• King Prawns(600 g)
• Cornflour(2 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(2 tbsp)
• Broccoli(300 g)
• Bell pepper(2)
• Carrot(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Chili flakes(½ tsp)optional
• Green Onions(3)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 450ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, toss the {Prawns} with {Cornstarch}, {Salt}, and {Black pepper}. Slice the {Bell pepper}, peel the {Carrot} into thin ribbons or slices, cut the {Broccoli} into small florets, mince the {Garlic}, grate the {Ginger}, and slice the {Spring Onion}.

   ~10 min

3. 3

   In a small bowl, stir together the {Soy sauce}, {Oyster Sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Chili flakes} if using.

   ~2 min

4. 4

   Heat a large wok or frying pan over high heat with {Vegetable oil}. Add the {Prawns} in a single layer and cook until lightly golden and crisp at the edges, turning once. Transfer to a plate.

   ~4 min

5. 5

   Add the {Broccoli}, {Bell pepper}, and {Carrot} to the hot pan. Stir-fry until the vegetables are bright and crisp-tender, then add the {Garlic} and {Ginger} and cook briefly until fragrant.

   ~4 min

6. 6

   Return the {Prawns} to the pan and pour in the sauce mixture. Toss for 1–2 minutes until everything is glossy and lightly coated. Fluff the rice and divide between bowls. Spoon over the stir-fry, then finish with {Spring Onion} and {Sesame seeds}.

   ~3 min