Ingredients:

  • 5 lbs Large Shrimp (Prawns), peeled, deveined, and tails removed (or left on)
  • 1 Tbsp Neutral Cooking Oil (e.g., Sunflower or Canola)
  • 5 Tbsp Unsalted Butter, divided
  • 1/2 cup Low Sodium Soy Sauce
  • 1/3 cup Honey
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Water or Chicken Stock
  • 1 tsp Cornstarch (Cornflour)
  • 4 cloves Garlic, finely minced
  • 1 tsp Fresh Ginger, grated or minced
  • 1/2 tsp Toasted Sesame Oil
  • 2 Tbsp Spring Onions (Scallions), sliced, for garnish
  • 1 tsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Prep the Shrimp: Pat the shrimp absolutely bone-dry using paper towels. Set aside.
  2. Mix the Slurry: In a small bowl, whisk together the 2 Tbsp water/stock and 1 tsp cornstarch until smooth.
  3. Combine Sauce Base: In a separate medium bowl, whisk together the soy sauce, honey, and rice vinegar. Pour the cornstarch slurry into this mixture and whisk thoroughly until uniform. Set aside.
  4. Heat the Pan: Place the frying pan over medium-high heat. Add 1 Tbsp neutral oil and 1/2 Tbsp butter. Wait until the butter melts and the pan is shimmering hot.
  5. Sear the Shrimp: Add the dry shrimp in a single layer (work in batches if necessary). Sear for 90 seconds per side until pink and starting to curl, but still slightly undercooked in the centre.
  6. Remove: Use a slotted spoon or tongs to remove the shrimp immediately from the pan and transfer them to a clean plate. Leave any residual oil or brown bits in the pan.
  7. Sauté Aromatics: Reduce the heat to medium-low. Add the minced garlic and ginger (if using) to the pan. Sauté gently for 30–60 seconds until fragrant—do not let the garlic burn.
  8. Add the Sauce: Pour the prepared honey-soy mixture into the pan. Bring the mixture to a gentle simmer, stirring constantly.
  9. Thicken the Glaze: As the sauce simmers, it will thicken rapidly due to the cornstarch. Cook for 1–2 minutes, until it becomes a glossy, sticky glaze that coats the back of a spoon.
  10. Finish the Sauce: Remove the pan from the heat. Stir in the remaining 1/2 Tbsp of cold butter and the 1/2 tsp of toasted sesame oil. This adds richness and shine.
  11. Coat the Shrimp: Return the seared shrimp to the pan. Toss quickly and vigorously to ensure every piece is thoroughly coated in the sticky honey garlic glaze. Do not cook the shrimp further; simply reheat for 30 seconds.
  12. Serve: Transfer immediately to a serving dish. Garnish generously with sliced spring onions and toasted sesame seeds.