Pan-fried Prawns with Garlic, Orange and Sweet Soy Sauce

Peel and slit down the back of each prawn to remove the black vein running down it, then cut about halfway into the flesh so the prawns open out or ‘butterfly’ as they cook. Place the prawns in a shallow dish. Mix together the soy sauce, garlic and sesame oil and pour over, turning the prawns until coated. Cover and set aside in a cool place for 1 hour. Heat the groundnut oil in a wok or large frying pan, add the onion and cook for about 10 minutes until softened. Add the courgettes and stir-fry for 5 minutes then remove the vegetables from the pan and keep warm. Lift the prawns from the marinade, add to the pan and fry for 4-5 minutes until they turn pink. Return the onion and courgettes to the pan, and pour in the marinade. Mix the orange juice and cornflour together, add to the pan and bring to the boil, stirring frequently. Cook for 1 minute then serve at once.

Marinating time: 1h
Preparation time: 45 mins
Per portion: 570 kJ / 136 kcal