INGREDIENTS

2 tbsp rapeseed oil
3 garlic cloves, bashed
600g large, raw shell-on prawns
Lime wedges and coriander to serve

For the firecracker sauce:

3 tbsp sriracha sauce
3 tbsp honey
2 tbsp sweet chilli sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp mirin
1 tsp cider vinegar
1 small garlic clove, crushed
½ tbsp grated ginger
½ tsp dried chilli flakes (optional)

METHOD

1. Combine all of the sauce ingredients, adding the dried chilli flakes if you prefer your sauce a little hotter, and set to one side.

2. Heat a large frying pan or wok until searing hot, add the oil and swirl to coat the pan. Drop the garlic in and then add the prawns. Season well and stir fry over a medium high heat for 5-10 minutes until the prawns are pink and cooked through.

3. Arrange the prawns on a sharing platter along with the sauce, coriander and lime wedges.