2 teaspoons cornflour
1/2 cup chicken stock
1/3 cup honey
1 1/2 tablespoons peanut oil
1kg medium green prawns, peeled, tails intact, deveined
1 medium carrot, peeled, halved, sliced diagonally
1 garlic clove, crushed
2 teaspoons sesame seeds
150g snow peas, trimmed
4 green onions, cut into 5cm lengths
Whisk cornflour and 1 tablespoon stock in a jug until smooth. Stir in honey and remaining stock.
Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry prawns, in batches, for 2 to 3 minutes or until just turning pink. Transfer to a bowl.
Heat remaining oil in wok. Add carrot. Stir-fry for 3 to 4 minutes or until just tender. Add garlic, sesame seeds and snow peas. Stir-fry for 2 minutes.
Return prawns to wok. Add honey mixture and green onion. Stir-fry for 2 minutes or until sauce boils and thickens and prawns are cooked through. Serve