Preparation
- Whisk the garlic, ginger, chilli flakes, olive oil, honey and soy sauce together in a measuring jug. Pat the prawns dry and put them in a bowl.
- Pour half of the marinade over the prawns and toss well; set the other half aside. Marinate the prawns in the fridge for 15 minutes.
- Meanwhile cook the rice according to the packet instructions and steam the broccoli.
- Warm the olive oil in a medium frying pan over medium heat. Lift the prawns out of the marinade (discard this marinade), fry for about 1 minute and turn.
- Pour in the reserved marinade and cook for about 1 minute more, until the prawns are opaque all the way through and just firm. Take the prawns out.
- Simmer the sauce in the pan for about 5 minutes until thick and glossy.
- Serve the prawns on rice with the broccoli, spoon the sauce over and sprinkle with spring onions.
Drink with it
White wine · excellent match
Riesling Kabinett feinherb (off-dry) or Gewürztraminer
The residual sweetness keeps pace with the honey, the acidity cuts through the salty soy glaze, and the ginger and chilli stay in the background.
Which wine pairs with food? A simple approach to choosingPale lager · good match
Pale lager, ice cold
The carbonation rinses away the sticky glaze, and the slim malt lets the prawns take centre stage.
Pils or Helles: What's the Difference?Ginjo sake · good match
Ginjo, well chilled
Fruity notes and gentle acidity sit alongside the umami of the soy sauce without overpowering the delicate prawns.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Sparkling wine · good match
Sekt or Crémant, brut
The bubbles and acidity loosen the honey sweetness and keep the palate fresh.
Sparkling wine, Champagne, and Prosecco: what's the difference?