Honey Soy Prawns on Rice
What You Will Need
Ingredients
- 1½ C jasmine rice
- 1 tbsp canola oil
- 1 red onion sliced
- 2 carrots cut into matchsticks (less if large)
- 1 red capsicum sliced
- 250 g green beans trimmed
- 1 C shelled edamame beans
- 500 g raw prawn cutlets
- 2 cloves of garlic crushed
- 3 cm fresh ginger grated
- 4 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
- 2 tbsp Honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp cornflour mixed with tbsp cold water
- ½ handful fresh coriander
- 2 tsp black sesame seeds
Made with
Lee Kum Kee products
How to make it
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Heat a film of oil in a large frying pan or wok over medium-high heat. Add the onion, carrot, capsicum and green beans and cook, tossing until the carrot is tender crisp.
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Add the edamame and prawns and cook for 2–3 minutes until pink and just cooked through.
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Reduce the heat to medium. Add the garlic and ginger and cook for 30 seconds. Stir in the soy sauce, oyster sauce, honey, rice vinegar and sesame oil. Bring to a simmer.
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Add the cornflour slurry and cook for 1–2 minutes, turning gently, until the sauce thickens slightly.
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Serve the prawns and vegetables over rice, tuck in coriander and sprinkle with sesame seeds.