Prepare the Shrimp: First, ensure your prawns are ready. If they're frozen, thaw them completely. Pat them thoroughly dry with paper towels. This step is crucial – removing excess moisture helps them sear rather than steam, giving them a much better texture.

Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Set this aside. In a separate tiny bowl, mix the cornflour with the cold water to create your slurry. This will be our thickening agent later.

Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30-45 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Cook the Shrimp: Add the dried shrimp to the pan in a single layer. Cook for 1-2 minutes on the first side, until they begin to turn pink. What works best for me is to avoid moving them around too much at this stage to allow a nice sear to develop.

Combine Everything: Flip the shrimp over. Immediately pour the prepared honey-soy sauce mixture over them. Let it bubble and simmer for another 1-2 minutes.

Thicken the Sauce: Give the cornflour slurry a quick re-stir and pour it into the pan. Continue to stir and cook for another 1-2 minutes. You'll see the sauce transform, thickening into a beautiful, glossy glaze that coats the shrimp.

Finishing Touches: Once the shrimp are opaque and curled into a 'C' shape, they are cooked. Be sure not to overcook them. For guidance on safe cooking, you can refer to the UK Food Standards Agency. Remove the pan from the heat.

Serve Immediately: Garnish with sliced spring onions, sesame seeds, and fresh coriander. Serve hot, spooning any extra sauce from the pan over the top.