Glazed Prawn with Mushroom

Ingredients

• Large prawns, peeled and deveined 300g
• Chestnut mushrooms 250g
• Garlic cloves 3
• Fresh ginger 2.5cm piece
• Dark soy sauce 3 tbsp
• Honey or maple syrup 1 tbsp
• Toasted sesame oil 1 tsp
• Chilli flakes (optional) pinch
• Spring onions 3
• Vegetable or rapeseed oil 1 tbsp
• Salt and black pepper to taste
• For serving (optional)
• Cooked rice or noodles

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6) or prepare a large frying pan/wok over medium-high heat.
2. Slice the mushrooms, finely chop the garlic, and grate the ginger. Slice the spring onions, separating the white/light green parts from the dark green tops.
3. In a small bowl, whisk together the soy sauce, honey (or maple syrup), toasted sesame oil, and chilli flakes (if using).
4. If using the oven method: Toss the sliced mushrooms with 1 tbsp of oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender and starting to brown.
5. If using the frying pan method: Heat 1 tbsp of oil in the pan over medium-high heat. Add the mushrooms and cook for 5-7 minutes until softened and browned. Add the white and light green parts of the spring onions, garlic, and ginger, and cook for another minute until fragrant.
6. Add the prawns to the baking sheet (with the mushrooms) or to the frying pan. Drizzle the prepared glaze mixture over the prawns and mushrooms.
7. If oven baking: Return to the oven for 5-7 minutes, or until the prawns are pink and cooked through and the sauce has thickened slightly.
8. If stir-frying: Cook for 3-5 minutes, stirring frequently, until the prawns are pink and cooked through and the sauce has thickened.
9. Stir in the reserved dark green spring onion tops. Season with salt and pepper if needed.
10. Serve immediately, perhaps with cooked rice or noodles.