Ingredients
- 500g large prawns, peeled with tails left on
- 3 tbsp Minnies Flaming Hot Sauce (Sriracha)
- 2 tbsp honey
- 1 tbsp Minnies Garlic Chilli Sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, finely grated
- 1 tbsp neutral oil
- 1 tbsp toasted sesame seeds, to garnish
- 2 spring onions, sliced, to garnish
- Lime wedges, to serve
Method
- Whisk Flaming Hot Sauce, honey, Garlic Chilli, soy sauce, vinegar, and grated garlic in a small bowl. The glaze should look glossy and thick enough to coat a spoon.
- Pat the prawns dry with paper towels (essential for a proper sear — wet prawns will steam, not fry).
- Heat the oil in a wide pan over high heat. When the oil shimmers, lay the prawns in a single layer (work in batches if needed — don't crowd the pan).
- Cook 90 seconds on the first side until pink and starting to curl. Flip and cook 60 seconds on the second side.
- Pour the glaze over the prawns. Toss everything together for 30-45 seconds — the glaze reduces around the prawns into a sticky coating.
- Tip onto a plate. Scatter sesame seeds and spring onion. Lime wedges on the side.
