Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Approx. 36 large prawns, thawed, peeled + deveined
2 x Tbsp olive oil, divided
2 x large cloves garlic, thinly sliced
1 x spring onion finely chopped
1 Tbsp Egmont honey
2 x Tsp Sriracha
1 Tsp Soy Sauce
Salt + pepper
Bag of rocket salad, lemon wedge to garnish.
Chopped coriander, sesame seeds and chilli flakes to garnish
Begin by drying prawns with a paper towel and place them in a large bowl. Add 1 x Tbsp olive oil and a sprinkle of salt & pepper. Toss prawns gently until coated.
Heat up a large frying pan over medium-high heat. Once the pan is hot, place the prawns in the pan.
Cook your prawns for 1-2 minutes per side until cooked through, then remove and set aside in a bowl. They should be opaque, pink, and slightly browned when done.
In the same pan, add remaining 1 x Tbsp olive oil and sliced garlic. Sauté garlic for 1 minute, until browned. Stir in sriracha, soy and honey and keep stirring. Once starting to boil, add cooked prawns.
Stir until all prawns are coated in the thick sticky sauce.
Remove pan from heat serve prawns on a bed of rocket with a lemon wedge, ready to share. Or if using as a main course, top your favourite rice or noodle dish.
Season with salt & pepper as desired and top with a sprinkle of chilli flakes, spring onion and coriander.