Prepare the Sauce: In a small bowl, whisk together the honey, low-sodium soy sauce, fresh lemon juice, and black pepper. If you prefer a thicker sauce, this is also when you would whisk in the cornflour slurry. Set this mixture aside for now.

Sauté the Garlic: Heat the olive oil or melt the butter in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and cook for about 30-60 seconds until it's fragrant. Be very careful not to let it burn, as burnt garlic will make the whole dish bitter.

Cook the Prawns: Add the peeled and deveined 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. I find this is the perfect amount of time for them to turn pink and opaque. You’ll know they are cooked when they curl into a gentle ‘C’ shape.

Combine with the Sauce: Once the prawns are cooked, reduce the heat to medium-low. Pour the prepared honey garlic sauce over the prawns in the pan.

Simmer and Thicken: Stir gently to coat all the prawns. Let the sauce simmer for 1-2 minutes. It will bubble away and thicken slightly, creating a beautiful glaze that clings to the prawns. If you used the cornflour slurry, it will thicken quite quickly.

Garnish and Serve: Remove the pan from the heat. Sprinkle over the sliced spring onions, toasted sesame seeds, and fresh parsley. Give it one last gentle stir and serve immediately while hot.