Honey Ginger Prawns with Peppers and Spring Onions

Prawns, quickly seared, and then set in a saucy mixture of bell peppers and green onions, all enhanced with sweet, salty, sour and spicy flavours. This dish cooks quickly, so have your ingredients chopped and ready before firing up the stove.

Recipe - Quality Foods

Honey Ginger Prawns with Peppers and Spring Onions

Prep Time35 Minutes

Servings2

Cook Time5 Minutes

Ingredients

1/4 cup honey

2 Tbsp soy sauce

1 Tbsp lime juice

1 tsp Sriracha or other Asian-style hot chili sauce, or to taste

1 tsp cornstarch

12 large, wild, Argentinean prawns, peeled with the tail portion left intact

2 Tbsp vegetable oil

1/2 medium yellow or orange bell pepper, cubed

1/2 medium red bell pepper, cubed

1/3 to 1/2 cup thinly sliced red onion or shallot

2 tsp finely chopped fresh ginger

1 medium garlic clove, minced

2 medium green onions, halved lengthwise, then sliced, widthwise, into 2-inch pieces

Directions

Combine honey, soy sauce, lime juice, Sriracha and cornstarch in a small bowl.

Pat prawns dry with paper towel. Place oil in a large, non-stick skillet or wok set over medium-high heat. When hot, add prawns and cook about 45 seconds per side, or until just cooked through. Transfer prawns to a plate.

Add the bell peppers, red onion (or shallots), ginger and garlic to the pan and stir-fry about 90 seconds. Give the honey mixture a stir and then pour into the pan. Bring to a simmer, and then set the prawns and green onions in the pan. Cook and stir 1 to 2 minutes more, or until prawns and green onions are hot, and then serve.

35 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1/4 cup honey

Not Available

2 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.69$3.84/100ml

1 Tbsp lime juice

Not Available

1 tsp Sriracha or other Asian-style hot chili sauce, or to taste

Not Available

1 tsp cornstarch

Fleischmann's - Canada Corn Starch, 454 Gram

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$5.69$1.25/100g

12 large, wild, Argentinean prawns, peeled with the tail portion left intact

Not Available

2 Tbsp vegetable oil

Not Available

1/2 medium yellow or orange bell pepper, cubed

Peppers - Bell, Yellow, Hot House, 226 Gram

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$2.64 avg/ea$1.17/100g

1/2 medium red bell pepper, cubed

Bell Peppers - Red, Hot House, 226 Gram

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$2.64 avg/ea$1.17/100g

1/3 to 1/2 cup thinly sliced red onion or shallot

Onions - Red, Unpeeled, 335 Gram

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$2.21 avg/ea was $2.58 avg/ea$0.66/100g

2 tsp finely chopped fresh ginger

Not Available

1 medium garlic clove, minced

Not Available

2 medium green onions, halved lengthwise, then sliced, widthwise, into 2-inch pieces

Onions - Green Scallions, Bunch, Fresh, 1 Each

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$1.69 was $2.29

Directions

Combine honey, soy sauce, lime juice, Sriracha and cornstarch in a small bowl.

Pat prawns dry with paper towel. Place oil in a large, non-stick skillet or wok set over medium-high heat. When hot, add prawns and cook about 45 seconds per side, or until just cooked through. Transfer prawns to a plate.

Add the bell peppers, red onion (or shallots), ginger and garlic to the pan and stir-fry about 90 seconds. Give the honey mixture a stir and then pour into the pan. Bring to a simmer, and then set the prawns and green onions in the pan. Cook and stir 1 to 2 minutes more, or until prawns and green onions are hot, and then serve.