Prepare the Prawns: If your prawns are frozen, ensure they are fully thawed. Pat them completely dry with a paper towel – this is a crucial step for getting a good sear. Place the dry prawns in a medium bowl and toss them with the 1 tbsp of cornflour until they are lightly and evenly coated. Set aside.

Mix the Sauce: In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Give it a good mix until the honey is fully dissolved. Set this bowl near your cooking area.

Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become wonderfully fragrant, but be careful not to let them burn.

Sear the Prawns: Add the cornflour-coated prawns to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don't need to be cooked all the way through at this stage.

Create the Glaze: Once the prawns are pink, pour the prepared sauce mixture into the pan. Bring it to a gentle simmer, stirring constantly. The sauce will begin to bubble and thicken quite quickly thanks to the cornflour on the prawns. This should only take 1-2 minutes. What works best for me is to watch for the sauce to become glossy and thick enough to coat the back of a spoon.

Finish and Serve: Let the prawns bubble away in the sauce for a final minute to ensure they are cooked through. Remove the pan from the heat. Serve the Sweet Honey Shrimp Delight immediately over steamed rice, garnished generously with the sliced spring onions and toasted sesame seeds.