Prepare the Sauce: In a small bowl or jug, whisk together the honey, soy sauce, rice vinegar, and sesame oil. In a separate tiny bowl, mix the cornflour with the cold water until smooth to create a slurry. Set both aside.

Dry the Prawns: As mentioned in my tip, ensure your peeled and deveined prawns are completely dry. Pat them down with kitchen paper. This helps them achieve a beautiful sear, a result of the Maillard reaction which creates so much flavour. Season them lightly with a pinch of salt and black pepper.

Sear the Prawns: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the prawns in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don't need to be cooked through at this stage.

Remove Prawns and Sauté Aromatics: Using a slotted spoon, remove the prawns from the pan and set them on a plate. Reduce the heat to medium, and add the minced garlic and grated ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Create the Sauce: Pour the honey and soy sauce mixture into the pan with the garlic and ginger. Bring it to a gentle simmer, stirring constantly. Let it bubble for about a minute.

Thicken the Sauce: Give your cornflour slurry a quick re-whisk and pour it into the simmering sauce. Continue to stir as the sauce thickens, which should only take another minute or two. It will become glossy and coat the back of a spoon. What works best for me is tasting the sauce at this point to check the balance, before adding the prawns back in.

Combine and Finish: Return the seared prawns (and any juices from the plate) to the pan. Toss them gently in the sauce for about 1-2 minutes, until they are heated through and thoroughly coated.

Serve Immediately: Take the pan off the heat. Garnish your honey garlic shrimp with sliced spring onions and a sprinkle of toasted sesame seeds. Serve at once. For other great seafood ideas, check out my Salmon Cakes Canned Salmon Recipe.