Honey ginger prawns

Honey ginger prawns


Serves 4


  • 2 tsp sesame oil
  • 1kg peeled green prawns (tail on), deveined, butterflied*
  • 1 tbsp grated ginger
  • 1 large garlic clove, minced
  • 1 tbsp soy sauce
  •  juice of 1 lemon
  • 1/2 cup (125ml) water
  • 1½ tbsp honey


Heat a wok on a high heat until smoking.
Add oil, prawns, ginger, garlic, soy sauce and lemon juice.
Cook prawns for 4-5 minutes stirring every now and then. Prawns should have started to change colour and be less translucent.
Add water and honey and continue to cook for a further 2 minutes until prawns are cooked through. Serve.

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Serving Suggestions


  • If you have a side burner on your barbecue, cooking these prawns in a wok is ideal as the smell won’t be contained in your kitchen.
  • You can cook the prawns as they are but I like to butterfly mine by holding the prawn at the tail and cutting along the back of the prawn but not all the way through.  When you do this, the prawns curl during the cooking process which makes them look pretty.
  • Sometimes I split the ingredients and cook in 2 batches to stop the prawns from stewing. It will all depend on how big your wok is and how hot you can get it.
  • If you like your prawns really sweet you may want to add more honey, but I like just a touch so as not to overpower all that lovely prawn flavour.
  • Nutritional values per serve: 1013.9kj (241.4cals); 3.4g total fat (0.4g saturated fat); 0.2g fibre
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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