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Fish, Poultry and Meat

Stir-Fried Prawns with Honey and Teriyaki Glaze

Ingredients serves 2
Suggested Honey:TASMANIAN LEATHERWOOD

• 350g (12oz) large raw prawn tails
• 30ml (2 tbsp) Tasmanian Leatherwood
• 30ml (2 tbsp) teriyaki marinade
• 115g (4oz) small broccoli florets
• 175g (6oz) sugar snap peas
• 115g (4oz) baby asparagus tips
• 30ml (2 tbsp) sunflower oil
• 1 clove garlic, chopped
• 1 lemon grass stalk, finely chopped
• 5cm (2 inch) fresh root ginger, grated
• 1 small red chilli, deseeded and chopped
• 2 spring onions, shredded
• 15ml (1 tbsp) coriander leaves
• sea salt and freshly ground black pepper

Method

1

Peel the prawns, leaving the tails attached. Mix the honey and teriyaki marinade together in a small bowl.

2

Blanch the broccoli, sugar snap peas and asparagus in a pan of boiling lightly salted water for 2 minutes, then drain and refresh. Heat the oil in a wok with the garlic, lemon grass, ginger and chilli. Add the prawns and cook for 1-2 minutes.

3

Add the blanched vegetables and stir-fry for 1 minute. Add the honey and teriyaki marinade mix and stir-fry for 1 minute or until the vegetables are just cooked. Stir in the spring onions and coriander. Check the seasoning and serve.