Combine prawns, soy sauce, shaoxing wine and cornflour. Marinate for 30 minutes.
Heat a wok over high heat and when hot add half of the oil and swirl to coat. Cook prawns in batches; removing them as soon as they change colour and then set aside.
Heat the remaining oil and stir-fry the ginger and garlic until fragrant. Add the sugar snap peas and shallots and cook for 2 mins until they turn bright green. Return prawns to the wok with any marinade and honey and toss over heat for 1 minute or until hot. Serve immediately with steamed jasmine rice and sprinkled with sesame seeds.
for a quick prawn dish, marinate in crushed garlic and butter for 30 mins, cook in a fry pan and serve with a simple salad. Too easy!
to devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.