A clever twist on the classic, this dish is part salad, part stir-fry! The vegies don’t get cooked so keep their delicious crunch and freshness. Served with crispy prawns in a zingy dressing, they’re a surefire hit on your table!
Want some more recipes with honey in them?
Ingredients
Method
In a bowl, combine prawns and cornflour, tossing to coat.
In a wok, heat oil on high. Shallow-fry prawns in 2 batches, for 
1-2 minutes. Drain on paper towel.
In a clean wok, combine honey, cooking wine, soy and garlic. 
Bring to the boil, then immediately remove from heat.
Toss vegies and coriander with extra soy and sesame oil. Arrange betel leaves, if using, on a platter, top with vegies and prawns, drizzle with honey mixture and sprinkle with seeds. Serve.
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